The perfect way to use up left over roast chicken from the Sunday Dinner.
- teaspoon of dried tarragon
- a tin of condensed mushroom soup
- Soften onions and mushrooms in a pan
- Add a teaspoon of dried tarragon, the shredded cooked chicken, a tin of condensed mushroom soup and enough water to bring to bring to your ideal consistency.
- Heat through thoroughly and serve with plain boiled rice and green salad. Delicious!