1/2 stick butter
1/2 c. light cream
8 oz. sliced fresh mushrooms
1 c. grated Cheddar cheese
1 tbsp. green onion (chopped)
2 cans cream of chicken soup
2 c. cooked diced chicken
2 c. cooked shrimp
1/2 c. sherry
2 tbsp. chopped parsley
Cooked rice

Melt butter in saucepan; add mushrooms and onions, saute. Remove from heat, add soup. Gradually stir in sherry and cream. Add cheese and heat over low heat, stirring until cheese is melted. Add chicken and shrimp and heat to serving temperature. Just before serving stir in parsley. Serve over rice.