Ingredients
1 medium-sized cooked chicken, skin and bones removed
1 pound button mushrooms, sauteed in butter
1 cup each cooked peas, carrots, and potatoes

Sauce:
1/2 cup butter
1/2 cup flour
2 cups chicken stock
1 cup Terror Creek Dry Riesling, or other dry white wine
1/2 cup dry sherry
1 cup cream
1/2 cup chopped parsley

Method

Preheat oven to 350F. Melt butter, stir in flour, keep stirring while adding all wet ingredients and parsley. Season to taste. Continue to cook over medium heat until sauce thickens.

Assemble by placing all veggies and "nice size" chicken morsels into casserole, alternating layers. Finish with a layer of chicken on top. Pour the sauce over all (sauce should cover other ingredients). Bake uncovered at 350F for about 45 minutes.

Serves 4 to 5 hungry people.

Alta's Notes: I peeled and cubed the red potatoes in 1-inch chunks. I cooked my vegetables in the microwave until they were crisp-tender. The sauce needs to be medium-to-thick white sauce. There is a generaous amount of sauce and we might have liked more peas and carrots. This is more of a Sunday special than a week night casserole.

Recipe provided by Joan Mathewson

Reprinted with the permission of Fulcrum Publishing
 

Self-made Colorado wine connoiseurs Brad and Alta Smith visit, write about and teach classes on their state's wineries more often than anyone. The second edition of their thorough guidebook profiles 38 wineries -- more than double the 16 wineries covered in the first edition just five years ago.

"Wine and food go together, with one enhancing the other," they point out. "Therefore, we have included recipes, grouped together in the back of the book, nearly all of which were contributed by the wineries themselves."

The Smith's guide is a helpful reference for both the casual traveler and the serious wine enthusiast. Along with histories and descriptions of each winery, they include maps, contact information and lists of local wine-related events and festivals.