How to make it

  • Place whole chicken in large pot; cover with 8 cups water; add 2 tsp. salt, peppercorns, vegetables (coarsely chopped) and parsley. Simmer for 45 minutes or until tender. Cool for easier handling. Remove chicken from stock; reserve 2 cups strained stock (save remainder for homemade soup). Remove meat from bones in large bite sized pieces. Discard skin and bones.
  • In small saucepan, combine shrimp, wine, pinch of salt. Cover and bring to boil; remove from heat. Drain, reserving 1/2 cup cooking liquid.
  • Sauce: In heavy saucepan, melt butter. Whisk in flour; let bubble for 1 minutes. Whisk in reserved stock and shrimp liquid. Bring to boil; stirring. Stir in 3/4 cup whipping cream; boil, stirring often, for 5 minutes. Remove from heat.
  • Whisk together egg yolks and remaining 1/4 c cream; stir into mixture in saucepan; stir in 1/2 cup Parmesan. Season generously with salt and white pepper; add a generous dash of nutmeg and a squeeze of lemon juice. Add parsley. Combine sauce with chicken and drained shrimp, mixting lightly. Turn into 8 c baking dish.
  • Combine crumbs, 3 T Parmesan, almonds and butter. Sprinkle over surface.
  • Potato Topping: Cook potatoes in boiling salted water until tender; drain and mash well. (about 3 cups mashed) Beat in soft butter and cream. Season with salt & pepper to taste. Pipe or spoon around edge of casserole dish. Pour melted butter over potatoes. Bake in 400 F oven for 30 min. or until golden and bubbling.

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  • debra47 7 years ago
    Recipe sounds delicious!
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