a4Food.com

1 tablespoon butter
2 tablespoons finely chopped onion
2 stalks celery, finely chopped
½ cup sliced button mushrooms
¼ cup finely chopped cooked
 chicken
¼ cup finely chopped cooked ham
1 tablespoon freshly chopped
 parsley
Topping:
1×5 oz carton unflavored yogurt
2 egg yolks
squeeze of lemon juice

Heat the butter in a pan and add the onion, celery and mushrooms.
Cover and cook gently for 10 minutes. Add the chicken, ham and
parsley. Turn into a 900 ml/l ½ pint/4 cup ovenproof dish and press
down well.

  Beat together the yogurt and egg yolks, then stir in the lemon
juice. Spoon over the top of the chicken mixture. Place in a preheated
moderately hot oven (190C/375F, Gas Mark 5) and cook for
20 minutes until the topping is set. Serve warm with savoury rice.
Serves 1 adult and 1 child
For children over 1 year old