Creamed Chicken Hash

2 cups minced cooked chicken
1 1/2 cups heavy cream
1/2 cup diced boiled potatoes
2 TBS minced onion
1 TBS chopped parsley
3 TBS butter
3 TBS flour
1/2 tsp salt
1/8 tsp cayenne pepper
4 TBS finely grated Parmesan Cheese
2 TBS fine dry bread crumbs

Combine the chicken with 1/2 cup of the cream in the top of a double boiler or in a saucepan. Add the onion, potatoes and parsley. Cook for about 15 minutes over simmering water, stirring occasionally, until the cream is completely absorbed. Transfer to a mixing bowl.

Melt 2 TBS of the butter in a small saucepan. Whisk in the flour until smooth, Whisk in the remaining cream. Heat gently over low heat, just until it almost comes to a simmer. Simmer as slowly as possible for 5 minutes, stirring contantly and then bring to the boil and boil for about 10 seconds. Remove from the heat and whisk in the salt and cayenne. Combine this sauce with the chicken mixture. Pour into a buttered baking dish.

Preheat the oven to 375*F. Melt the butter and mix with the bread crumbs and cheese. Sprinkle over top of the chicken mixture. Bake for about 25 minutes, until golden brown and bubbling. Serve immediately. We like to have a salad on the side and some buttered brown bread.