Serves 4 to 6
This is an old fashion dish for using up leftover chicken. Being raised on a commercial poultry ranch, I ate a lot of this as a kid. Serve it as is, over noodles or rice, with boiled potatoes or dress it up by serving in a puff pastry shell. Of course in the 50’s it was made by opening a can of cream of mushroom soup.
2 cups White Sauce
1 teaspoon Worcestershire sauce
Pinch of cayenne
1 cup sliced small mushrooms
1 cup frozen peas
2 to 3 cups of diced cooked chicken
About a tablespoon chopped fresh chives
Season to taste with salt and pepper
Make the white sauce using 1 cup of milk and 1 cup of Chicken Broth instead of 2 cups of milk. Season with Worcestershire and cayenne. Add the mushrooms, peas, chicken and chives and cook only until all is heated through. Season to taste with salt and pepper. Serve over noodles or rice or boiled potatoes.