3 tbsp. butter, divided
4 oz. fresh mushrooms, sliced
1 1/2 tbsp. flour
1 c. milk (skim milk can also be used)
1 c. cooked chicken chunks
1 tbsp. chopped parsley
1/8 tsp. salt
1/16 tsp. ground black pepper
1 tbsp. dry sherry
1 c. soft bread crumbs

Preheat oven to 425 degrees. In a medium saucepan, melt 2 tablespoons butter. Add mushrooms; saute for 3 minutes. Stir in flour, cook and stir for 1 minute. Gradually stir in milk, cook and stir until mixture boils and thickens. Stir in chicken, parsley, salt, black pepper and sherry. Turn into a shallow 1-quart casserole.

In small saucepan, melt remaining 1 tablespoon butter. Add bread crumbs and toss well. Sprinkle over chicken mixture. Bake until hot and crumbs are golden brown, about 5 to 10 minutes. Makes 2 servings.