This is a great way to use up leftover chicken. I used chicken breasts but 16 ounces of any chicken works just fine. Like mushroom soup, this is a pretty easy recipe to make. It can be done with either whole small mushrooms or sliced ones (I usually buy the cleaned, pre-sliced at the store). For a stronger mushroom flavor, use mushroom stock instead of chicken stock. Makes 4 generous portions.
In a 12″ high-sided skillet, heat over medium high:
2 tablespoons olive oil
When shimmering add:
1 medium onion, diced
Cook for about 3 minutes until onions are translucent before adding:
4 teaspoons minced garlic (about 4 cloves)
1/3 cup sliced sun-dried tomatoes (in oil)
1 tablespoon of the tomato oil
Cook for about a minute so that the tomato flavor comes out. Add:
12 ounces mushrooms
Cook until the mushrooms begin to soften, about 4 minutes, over medium heat. Stir into the pan:
2 tablespoons all-purpose, gluten-free flour
Stir to combine the flour with the fat in the pan before adding:
1 cup chicken stock (or mushroom)
1 cup non-dairy milk (any kind EXCEPT soy which will not thicken)
Stir to combine and continue stirring until the mixture thickens, about 3 minutes. Add:
1 teaspoon dried Italian herbs
1/2 cup parmesan cheese
Salt and pepper to taste (1/2 teaspoon salt and 1/4 teaspoon ground black pepper)
2 cooked chicken breasts, sliced into strips*
Cook the mixture for about 5 minutes to warm the chicken and melt the cheese. Serve over pasta or rice. I can testify that it’s delicious over zucchini noodles! Top with chopped parsley or scallion greens and additional cheese.
*To make this dish vegan, instead of adding the chicken stock, use mushroom or vegetable stock and substitute a 12-ounce can of white beans along with 2 cups of greens (spinach, chard, etc.) along with the stock.