1/2 cup butter or margarine, divided
2 cups chopped cooked chicken
1/2 pound smoked Polish sausage, cut into 1/2-inch slices
1 (8-ounce) package sliced fresh mushrooms
1/2 small onion, diced
1 garlic clove, minced
1/4 cup all-purpose flour
1 cup chicken broth
1/2 cup milk
1/2 cup white wine
1 teaspoon ketchup
1/2 teaspoon Worcestershire sauce
1 (8-ounce) container sour cream
1 tablespoon chopped fresh dillweed
Hot cooked rice
Peel shrimp, and devein, if desired.
Melt 1/4 cup butter in a Dutch oven over medium-high heat. Add shrimp; cook 3 to 5 minutes or just until shrimp turn pink. Remove shrimp, and set aside. Add chicken and sausage to pan; cook 5 minutes or until thoroughly heated. Remove from pan; keep warm.
Melt remaining 1/4 cup butter in Dutch oven over medium-high heat. Add mushrooms; sauté 5 minutes. Add onion and garlic; sauté 5 minutes or until tender. Whisk in flour; cook, whisking constantly, 1 minute. Add broth, milk, and wine; cook, whisking constantly, 5 minutes or until thickened. Stir in ketchup Worcestershire sauce, and shrimp.
Remove from heat, and stir in sour cream and dillweed. Stir in chicken mixture; serve over rice.
Serves 6 - 8.