1/2 pound fresh mushrooms, finely chopped
4 T green onions chopped
1/2 tsp ground nutmeg
1/2 cup finely chopped parsley
4 large slices of cooked ham, fat trimmed, Italian prosciutto preferably
1 stick butter (no substitutes)
8-10 tbsp flour
1 cup chicken broth
2 cups whipping cream
1 cup half and half
3 cups grated Swiss cheese
3/4 cup Parmesan cheese, grated
2 cups mozzarella cheese, grated
2 pkgs large egg roll wrappers or pasta wraps
1/2 cup Parmesan cheese, grated
Mushroom Sauce: Heat butter in heavy dutch oven. Add the green onions and saute a few minutes, stirring all the while. add mushrooms and continue cooking and stirring for 2 minutes. Add flour. Cook and stir for five minutes. Gradually add broth, and half and half, stirring until smooth. Add cream and cook until thickened. Remove from heat and stir in cheese, salt and pepper. Reserve 1-1 1/2cup of sauce for the filling
Filling: Boil chicken until done and tender. Run the chicken and ham through the food processor. Add 1 cup of the mushroom sauce. The mixture should be moist though not runny. Add more sauce if needed and check seasonings. Add nutmeg and parsley. Check seasonings.
To assemble the dish: Spoon about 1/3 of remaining mushroom sauce in bottom of 13×9 casserole. Then spoon about 2 Tablespoons of the filling on each of the large egg roll or won ton wrappers square along bottom edge, then roll as tightly as possible and lay seam side down in a single layer in sauce. Cover with remaining sauce. Sprinkle with grated mozzarella and grated Parmesan. Bake 350 for 30-45 minutes.
