CHICKEN STUFFED MUSHROOMS

12 large fresh mushrooms
¼ cup butter or margarine
1 cup finely chopped cooked chicken breast
3 to 4 tablespoons chicken broth
1 egg, beaten

1 cup soft breadcrumbs, divided
1 tsp dried parsley flakes
1 tablespoon minced onion
½ to 1 tsp salt
¼ tsp pepper

Rinse mushrooms.  Remove and chop stems.  Set mushroom caps aside.  Melt butter in a large
skillet; add stems and sauté until tender.  Stir in chicken.  Stir chicken broth and egg into ¾ cup breadcrumbs; add breadcrumb mixture, parsley, onion, salt and pepper to skillet, stirring well.

Spoon chicken mixture into mushroom cap and sprinkle with remaining ¼ cup breadcrumbs.  Place remaining in a 9-inch square baking pan; add ½ inch of water.  Bake at 350 degrees for 30 to 35 minutes.

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