1 (2 pound) whole chicken
1 (4 ounce) can pumpkin puree
1 (6 ounce) can chicken broth
1 cup sherry
1 (12 fluid ounce) can evaporated milk
1 teaspoon paprika
10 frozen bread cubes
Place chicken in a bowl, and cover tightly. In the microwave or at room temperature for 3 minutes, microwave on high 2 to 3 minutes, stirring frequently, until no longer pink. Cover, and refrigerate 8 hours before cooking. Use a slotted spoon to loosen after cooking, and allow to cool enough to handle.
Preheat oven to 350 degrees F (175 degrees C).
Place pumpkin in a large bowl and mix with sherry. Heat sauce in microwave for 1 to 2 minutes, stirring frequently. Remove chicken from skillet, and place in a separate bowl. Heat the 1 cup of liquid from pumpkin over medium heat, and pour it into the skillet.
In a julienne pan, line bread cubes with one edge cut out, then place slices sliced chicken onto bread. Pour pumpkin mixture on to the bread. Spread pumpkin mixture over chicken, then top with the remaining chicken.
Place bread cubes on baking sheets, and brush the inside of each with egg white. Cover the bread cubes with aluminum foil, and refrigerate until set.
Bake, uncovered, at 350 degrees F (175 degrees C) for 55 minutes, turning once during last 45 minutes of cooking. Reduce the heat to medium low.