I almost always serve this over pasta - but I've served it over rice and quinoa too. So good.
Chicken and Mushroom Sauce
4 T butter
1 can cream of mushroom soup
1 tsp garlic, minced
1 tsp shallot, minced
2 small cartons of white button mushrooms (sliced)
Rotisserie chicken cut into bite sized pieces
2 cups half and half
Salt and Pepper to taste
To thicken if desired:
1 T cornstarch
1 T water
In a large pan add butter and allow to melt over medium heat. Add mushrooms and sautee for a few minutes. Add shallots and garlic and cook for about a minute. Add soup and half and half. Cook a few more minutes until the half and half is up to temp. Add chicken and salt and pepper to taste.
If you like the consistency as is. All you have to do is cook it for a few more minutes to make sure all the flavors are incorporated and your done!
*I like this sauce on the thick side, so I whisk 1 T cornstarch with 1 T until combined and then add it to the sauce.
