4 cups diced chicken, cooked
4 cups chicken broth
1 small onion, chopped
1/2 lb. fresh mushrooms, sliced
8 T. butter
2/3 cup flour
2 cloves garlic
2 cups cream
1/4 cup sherry
1/2 cup grated Parmesan cheese
In skillet, brown mushrooms, onion, and garlic in 2 T. butter. Set aside.
In large saucepan, melt remaining 6 T. butter. Add flour and chicken broth. Cook, stirring continually until mixture thickens.
Add cream, sherry, vegetables, Parmesan cheese, and cooked chicken to the mixture.
Serve with your choice of pasta and salad or any other kind of vegetable.
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