| 4 | Chicken breasts | |
| 2/3 lb | Sliced mushrooms | |
| 2/3 cup | Diced onion | |
| 2 cups | Whipping cream | |
| 1/3 cup | Sherry | |
| Butter |
- Roast chicken breasts until partially done.
- Let cool and tear apart
- Saute the chicken in butter until browned
- Saute the onions and mushrooms in butter until browned
- Mix the browned chicken, onions and mushrooms with the whipping cream and sherry in a casserole dish
- Refrigerate overnight
- Heat at 325° for 1 hr and serve
Makes 4 servings
Variations
- When adding the ingredients to the casserole dish add 1 tbsp of dijon mustard.
- Puree 2-3 tbsp of the sauted mushrooms before adding to the casserole dish.
- For a lower fat version substitute half and half for the whipping cream.