1 lge cooked Chicken
250gm Mushrooms sliced
1/4 cup Port
1 x 435 Cream of Mushroom Soup
1 tblspn Worcestershire Sauce
15 gms Butter
2 Onions chopped
1/2 cup Milk
Pinch Cayenne Pepper
1 x 300ml ctn Sour Cream
Method: Cut chicken meat into 2.5cm pieces. Heat butter in pan, add mushrooms & onions, cook until mushrooms are just soft, about 5 mins. Add port, undiluted soup, milk, worcestershire sauce & cayenne pepper. Bring to the boil, add chicken & sour cream, reduce to low, simmer until chicken is heated through. Serve with rice & side salad. Unsuitable to Freeze or Microwave. Serves 4.
Source: contributed by S. Barrett Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.33.
No comments:
Post a Comment