4 cups rotisserie chicken breast meat cubed cooked
6 cups chicken stock see
1 teaspoon basil leaves dried
1 teaspoon parsley dried
1 teaspoon sage dried
0.1 cup flour all-purpose
0.7 cup mushrooms fresh sliced
10 ounce vegetables mixed frozen thawed
1 teaspoon garlic salt
1 cup onion chopped
3 cups potatoes diced red cooked
Equipment
sauce pan
Directions
Combine chicken, mushrooms, onion, carrots and stock in a large saucepan over medium heat. Simmer until carrots are tender, about 10 minutes.
Stir in sage, basil, garlic salt, parsley, mixed vegetables, potatoes and celery and cook until heated through. Stir in flour to thicken sauce, then serve.
