3 tbsp. butter
1 onion, finely chopped
1 c. sliced mushrooms
1/4 tsp. thyme
2 tbsp. flour
1 c. chicken broth
2 tomatoes, peeled, seeded & chopped
1 whole chicken breast, poached, skinned, boned & cubed
1/4 lb. cooked ham, chopped
1/2 tsp. anchovy paste (optional)
16 sheets phyllo dough (1/2 lb.)
3/4 c. melted butter
1/2 c. grated Parmesan cheese

Melt butter in skillet. Add onion and saute until soft. Add mushrooms and thyme, cook 5 minutes. Blend in flour and cook 2 to 3 minutes. Add chicken broth and tomatoes and cook until thickened. Reduce heat, add chicken and ham and simmer. Cool.

Line pan with 1 sheet phyllo dough, butter it. Add another until 8 sheets are used.

Spoon in filling and sprinkle with cheese and cover with remaining sheets of phyllo dough and brush top with butter. Bake at 300 degree for about an hour in an 11"x7" pan, brushing with butter several times.

Make it up the night before and refrigerate. Wait until morning to bake.

Serves 6.