Creamy Chicken and Mushrooms |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This is from the Australians Womans Weekly BBQ cookbook. Ingredients:
3 barbecued chicken |
30 g butter |
500 g mushrooms, sliced |
1 large onion, sliced finely |
1/4 cup port wine |
870 g mushroom soup |
1 1/2 cups milk |
1 teaspoon worcestershire sauce |
1/4 teaspoon cayenne pepper |
600 ml sour cream |
Directions:
1. Cut chicken meat into 2.5cm pieces.
2. Heat butter in pan, add mushrooms and green onions, cook until mushrooms are just soft, about 5 minutes.
3. Add port, undiluted soup, milk worcestershire sauce and cayenne pepper.
4. Bring to boil, add chicken and sour cream, reduce to low, cook until chicken is heated through.
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