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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.