This makes a hot and filling lunch, served by itself or with a salad.
1 can condensed cream of mushroom soup
1/2 cup milk (skim, 2 percent or whole)
1 1/2 cups cooked chicken, cubed
2 to 3 hard-cooked eggs, chunked
1 to 2 tablespoons dry sherry, optional
3 English muffins, split and toasted
In a medium saucepan, combine the soup and the milk and stir. Heat until it starts to steam; add the cubed chicken and eggs. Bring to a low simmer and heat through, about 10 minutes. Remove from heat; stir in sherry, if using.
Toast split English muffins. Arrange halves on three plates and ladle the soup-chicken mixture over it. Serve hot. Makes 3 servings.
Thursday, March 28, 2002
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