The recipe below, is one I use at Christmas using left-over turkey instead of a fresh chicken. I usually slightly under-cook my turkey, this way when re-heating or adding to another recipe, it is not too dry.
5 lb. chicken
1 large onion
1 large green pepper
½ lb. mushrooms
2 cloves of crushed garlic
1 teaspoon paprika
Salt and pepper
1 tin condensed mushroom soup (do not dilute)
A little white wine
A little fresh cream
Roast chicken and leave it a little undercooked. Do this early in the day or night before.
Slice onion and green pepper, sauté in a little butter for approx. 10 minutes with the crushed garlic. Add sliced mushrooms and sauté for another 5 minutes. Remove from heat.
Remove all the meat from the chicken; don’t use the skin, cut into reasonable bite size pieces, not too small.
Place in a casserole dish, add onions, green pepper, garlic, mushrooms and condensed soup. Add paprika, salt and pepper and mix together.
Make a white sauce:
1 oz. butter
2 oz. flour
Make the sauce fairly thick.
Stir sauce into the chicken mixture. Cook at 350 degrees for 30 minutes with the lid on.
Remove lid and cook for another 30 minutes at 200 degrees.
Ten minutes before serving, add a glass of white wine and a little fresh cream.
I usually serve the above with rice.
Add to cooked rice, 1 cup of diced cooked ham and ½ cup of cooked sliced mushrooms. Sprinkle with a little paprika.