1/4 c. butter
1/2 lb. sliced fresh mushrooms
2 tbsp. sliced green onion
2 cans condensed cream of chicken soup
1/2 c. sherry
1/2 c. light cream (half & half)
1 c. shredded Cheddar cheese
2 c. cut up cooked chicken
2 c. cut up cooked shrimp
1 tbsp. chopped fresh parsley
Hot buttered rice

In a 3 quart pan, melt butter. Add mushrooms and onion; saute for 5 minutes. Add soup and mix. Gradually stir in sherry and cream. Add cheese and heat over low heat, stirring occasionally until cheese is melted. Add chicken and shrimp. Heat to serving temperature. Do not boil. Just before serving stir in parsley. Serve over rice.