Using leftover chicken and frozen vegetables hastens the prep time of this already convenient dish.
INGREDIENTS (for 4 servings):
- 1 cup diced, cooked chicken meat
- 1 (10 ounce) package frozen mixed vegetables, thawed
- 1 1/2 cups chicken broth
- 2 teaspoons cornstarch
- 1 (5 ounce) can evaporated milk
- salt and pepper to taste
Combine chicken, vegetables and broth or wine in a medium saucepan over medium low heat. Stir all together and let simmer until heated through.
In a small bowl beat cornstarch into evaporated milk and add to chicken mixture. Reduce heat to low and cook, stirring constantly, until thickened. Season with salt and pepper to taste, unless leftover chicken has enough of its own seasoning already. Serve hot.