4 tbsp. butter
2 onions, chopped
1/2 lb. mushrooms, sliced
1 (10 oz.) pkg. frozen chopped spinach, thawed and well drained
2 c. coarsely chopped cooked chicken
6 tbsp. sour cream
2 tbsp. sherry
Salt

SAUCE:

6 tbsp. butter
6 tbsp. flour
1/2 c. sherry
2 c. chicken stock
1 c. milk
3/4 c. grated Parmesan
1/2 c. grated Swiss
Salt

Melt butter. Saute onions and mushrooms until tender (not limp). Remove from heat. Add all filling ingredients and salt to taste. Blend well. Store in refrigerator in a covered glass or ceramic bowl.

Melt butter. Remove from heat. Add flour and stir until smooth. Stir in sherry, stock, milk. Cook, stirring until mixture is thick and at a full boil. Reduce heat to simmer. Add cheese and salt to taste. Stir over low heat until cheese melts. Pour mixture into a glass or ceramic bowl and lay plastic wrap or wax paper directly on surface of warm sauce. Store in refrigerator or wrap bowl for freezer.

To assemble and serve the day of the brunch:

1. Warm chicken mixture gently but thoroughly.

2. Reheat sauce gently in a separate pot, stirring until consistency is correct.

3. Prepare base, such as English muffins, toast points, precooked crepes, puff pastry shells, split croissants.

Place the bread on each plate. Spoon the chicken on the bread. Pour the sauce over all.