Total Calories: 459
Preheat oven to 350°. Grease a 1 1/2 -quart baking dish.
In a 10-inch skillet over medium heat, saute onion in butter or margarine for 6 minutes or until golden. Add mushrooms and saute for 2 minutes.
In a large bowl, combine onion and mushrooms with chicken, bread crumbs, peas, eggs, sage, garlic salt and pepper, tossing lightly until mixed. Transfer to baking dish.
Cover loosely with foil and bake for 40 minutes. Remove foil. Spread soup on top and sprinkle with parsley and paprika. Bake, uncovered, 20 minutes longer or until lightly browned.
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