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Prep Time: 2 Minutes Cook Time: 8 Minutes |
Ready In: 10 Minutes Servings: 5 |
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This is an excellent way to use up the leftover chicken from a Sunday roast! Traditionally this recipe has cream in it, so it's also quite a lot healthier than the original version, so good for those looking to lose a few pounds too. PS - I use Campbell's soup, but any condensed mushroom soup should work, just make sure that it is condensed! This recipe is taken from my blog located at: / Ingredients:
8 button mushrooms, sliced |
250 g roasted chicken meat, shredded |
50 g peas |
1 (295 ml) can condensed mushroom soup |
50 ml milk |
50 ml water |
Directions:
1. Heat 1 tbsp of olive oil in a pan and gently fry the mushrooms for 3 minutes until softened.
2. Pour in the mushroom soup, water and milk and cook to a simmer.
3. Now add in the shredded chicken and peas (I usually defrost the peas first) and continue to heat through until the chicken has warmed through.
4. Serve either with pasta or boiled rice.
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