4 Chicken breasts
2/3 lb Sliced mushrooms
2/3 cup Diced onion
2 cups Whipping cream
1/3 cup Sherry
  • 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


  • 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.