3 tbsp. butter
2 tbsp. grated onion
2 1/2 tbsp. flour
1 c. chicken stock
1/2 c. cream
2/3 c. chopped cooked chicken or turkey
Salt & pepper
2 eggs, beaten
Sherry, optional
1/2 c. Cheddar cheese

Heat butter; add onion and cook over low heat until soft but not browned. Add flour and stir until blended. Slowly add stock and stir, over low heat, until thick and smooth. Add cream and chicken. Season. Slowly add a little of the hot sauce to the beaten eggs and this to the remaining chicken mixture, stirring constantly. (A little sherry may be added here.)

Turn into a greased shallow casserole (or individual ramekins) sprinkle with grated cheese and a dash of paprika. Heat under broiler until brown and bubbly. Serves 6. May be frozen.

May be made early and then put under broiler after heating slowly. Rich and creamy - great for a winter lunch or Sunday night supper. Serve on toast if desired.