1. |
In a large skillet sauté mushrooms and onions in butter till tender. |
2. |
Removed from heat and stir in cooked shredded chicken breasts. |
3. |
In a large bowl whisk eggs, add in the cream, salt and pepper. |
4. |
Add the chicken and mushroom mixture, and the fresh cilantro and stir well. |
5. |
Mix in the grated cheddar cheese. |
6. |
Pour the mixture into a greased 10" pie plate. |
7. |
Bake at 350 °F (175 °C) for 35 to 40 minutes or until set and slightly browned. |
8. |
Allow to stand for 10 minutes before serving. Freezes well. |