This is quick and a versatile dish. Once combined this is served over toast, but it can also fill a pastry for a pot pie; be rolled in a tortilla, topped with cheese, and baked; tossed with fettuccine noodles; made into a rice casserole/ served on a bed of rice; add cubed boiled potatoes for a chowder; drizzled over biscuits; served in a hard roll; or elegantly served over puffed pastry. This recipe serves 6.
1 Cup Cooked Chicken (cubed)
1 Can Cream of Chicken Soup
2 Carrots Sliced into Thin Circles
2 Celery Stalks Sliced into Thin Moons
1 Small Onion Diced
1 Half a Soup Can of Water+
Season All Seasoning Salt
Simmer meat and veggies in soup and water until carrots are tender. Add water to desired consistency. Season to taste and serve over toast, open face style.