½ cup butter
½ cup flour
½ teaspoon salt
3 cups milk
1 (10 ¾ - ounce) can cream of chicken soup
1 cup sliced mushrooms
Melt butter in large saucepan. Add flour and salt and stir. Add milk and cook until thickened, stirring oconstantly. Add cream of mushroom soup, mushrooms and chicken. Simmer on low heat for 15 minutes.
Serve over sticky, white rice with the following toppings:
grated cheddar cheese
chopped celery
chowmein noodles
pineapple tidbits
chopped tomatoes
coconut
toasted sliced almonds
chopped green onions
soy sauce
Serves eight.
-Sarah
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