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4 lb. chicken breast
3/4 c. butter
1 c. flour
2 tsp. salt
dash of pepper
lukewarm stock
1/4 c. Parmesan cheese
1/3 c. butter
8 oz. can button mushrooms
1/4 c. chopped pimento squares

Cook 4 pounds of chicken breasts in 4 cups hot water.
Cover pan and simmer 30 minutes, do not boil. Let cool in own
liquid then cut chicken into 2 or 3 inch pieces. To prepare
sauce melt 3/4 cup butter, slowly blend in 1 cup flour, salt
and pepper. Blend until smooth. Add lukewarm stock a little
bit at a time. Add Parmesan cheese. Cook about 5 minutes
until it thickens. Let cool about 20 minutes. Melt 1/3 cup
butter, saute mushrooms. Add pimento squares to mushrooms.
Pour mushrooms and pimentos into greased 12 x 8 x 2-inch pan or
casserole. Pour 1/3 of the mornay sauce over this. Place cut
chicken on top. Pour remainder of sauce over the chicken. Put
3 cups of bread cubes over this. Drizzle with 1/4 cup butter.
Bake at 350 degrees for 45 minutes. May add small garlic clove or 1/4
cup Sauterne wine.

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