Servings: 4

½ c. chicken broth ½ c. chicken broth
3 eggs 3 eggs
3 oz. canned mushrooms (drained) 3 oz. canned mushrooms (drained)
1 fresh sprig parsley 1 fresh sprig parsley
1 slice dry bread (torn into pieces) 1 slice dry bread (torn into pieces)
1 c. cooked chicken (cubed) 1 c. cooked chicken (cubed)
hot water hot water

Preheat oven to 325° F.
Grease 4 5 to 6 oz. custard cups.
Put all ingredients into blender container & blend till smooth. (If necessary, stop blender & scrape sides with rubber spatula.)
Divide contents into custard cups.
Set cups into shallow oven pan on oven rack; then pour hot water into pan to 1-in. depth.
Bake till set (45 to 50 mins).

SOURCE: "Better Homes & Gardens Blender Cook Book" (1971 ed.)  SOURCE: "Better Homes & Gardens Blender Cook Book" (1971 ed.)