1/2 c. chopped onions
3 tbsp. butter
3 tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
1 (3 oz.) mushrooms (not drained)
1/2 c. sour cream
1 c. milk
4 tbsp. cooking sherry
2 c. shredded chicken
1 (5 oz.) water chestnuts, drained and sliced
1/2 c. or more grated Swiss cheese
1 1/2 c. bread crumbs, mixed with 5 tbsp. melted butter

Cook onion in butter; add flour, salt and pepper. Stir in mushrooms, sour cream, milk and sherry. Add chicken and chestnuts. Pour into 1 1/2-quart casserole. Sprinkle with grated Swiss cheese, then add on top bread crumbs mixed with melted butter.

Bake at 400°F for 25 minutes. Serve over rice.