Chicken Creme De Volaille - cooking recipe

Ingredients

3 cups cooked chicken, chopped
1/2 cup mushroom (drain if canned)
1 cup thick white sauce
1 tablespoon butter
3 beaten eggs
2 teaspoons salt
1/3 teaspoon red pepper
MUSHROOM CREME SAUCE
3 tablespoons butter
1/4 cup flour
1 1/2 cups warmed milk
1 1/2 cups evaporated milk
1 dash paprika
salt and pepper, to taste
1 (3 ounce) can Green Giant sliced mushrooms, broiled in butter, drained

Preparation

MEATLOAF: Preheat the oven to 400 degrees. Combine the meat, white sauce, and mushrooms. Stir in the butter and egg and beat well. Add the seasonings and pour into a loaf pan lined with the new non-stick foil. Place the loaf pan in a shallow pan filled with 1/2 inch of water. Bake for 1 1/2 hours.
SAUCE: In a heavy pan, melt the butter; add in the flour, salt, pepper, and paprika while constantly whisking until smooth. Slowly stir in the milks and cook on med-low heat until thickened. Add in mushrooms and remove from heat. Place a lid on the pot and let sit while meat rests before slicing.
TO SERVE: Drain any liquid off the meatloaf and place on a platter. Drizzle a small amount of the mushroom sauce on the top and serve remaining gravy on the side.