Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  butter or margarine
  4        tablespoons  dry sherry -- divided
  1              pound  fresh mushrooms -- sliced
  1                can  {10 3/4 oz.}  condensed cream of chicken
                        soup -- undiluted
  1             carton  {8 oz.}  sour cream
  2        tablespoons  all-purpose flour
     1/2      teaspoon  salt
  1         tablespoon  finely chopped onion
  1          2 oz. jar  chopped pimiento -- drained
  1        10 oz. pkg.  frozen green peas -- thawed and drained
  14                    hard-cooked eggs -- cut lengthwise
                        into 4 wedges
  1          8 oz. can  sliced water chestnuts -- drained
  1                cup  fresh bread crumbs  {2 slices bread}
  1         tablespoon  butter or margarine -- melted

Preparation:

* Melt 2 tablespoons butter in a large skillet; add 2 tablespoons sherry and mushrooms, and cook over medium heat 5 minutes or until mushrooms are tender. Drain well; set aside. * Combine remaining 2 tablespoons sherry, soup, and next 6 ingredients in a medium saucepan. Cook 2 minutes or until mixture is bubbly; stir in mushrooms and peas. * Arrange egg wedges and water chestnuts in bottom of a lightly greased 13 x 9 x 2-inch baking dish. Pour soup mixture evenly over top. * Combine bread crumbs and melted butter. Sprinkle over soup mixture. * Bake at 375 degrees for 20 minutes or until top is golden.

Nutritional Information:

100 Calories (kcal); 6g Total Fat; (58% calories from fat); 2g Protein; 7g Carbohydrate; 16mg Cholesterol; 254mg Sodium