- 3 cups chopped cooked chicken
- 1/2 cup sherry
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup heavy cream
- 1/4 pound mushrooms, finely chopped
- salt and pepper to taste
- chopped parsley
- 1/8 teaspoon paprika
- 1 tablespoon grated onion 1 garlic clove, crushed
- bread crumbs
- butter
Blend chicken with sherry, cover, and refrigerate for 1 hour. Melt butter, stir in flour, and cook for a minute or so. Add cream, chopped mushrooms, salt and pepper, parsley, paprika, onion, and garlic. Bring to a boil. Put mixture in individual shells, sprinkle with bread crumbs and dot with butter.
Brown in preheated 350°F. oven until golden on top and bubbling.
Serves 6.