6 oz. pork sausage
1/4 c. chopped onion
1 c. diced chicken
1 can mushrooms
2 tsp. parsley
2 tsp. white wine
16 jumbo shells, cooked
Mornay sauce (recipe follows)
1/2 c. crushed crackers

Cook sausage and onion until brown. Drain and add chicken, mushrooms, crumbs, parsley and wine. Mix well and stuff 2 heaping teaspoons into each shell. Place in baking dish. Pour Mornay sauce over shells and bake at 350 degrees for 30 to 40 minutes. Sprinkle with paprika and parsley.

MORNAY SAUCE:

6 tsp. each butter and flour
1 1/2 c. each chicken broth and milk
1/4 c. Parmesan cheese

Make a roux from butter and flour. Gradually pour in chicken broth and milk. Heat until thickened. Add Parmesan cheese and stir until melted. Makes 3 1/2 cups.