Ingredients
Instructions
- Heat 1 tbsp of olive oil in a pan and gently fry the mushrooms for 3 minutes until softened.
- Pour in the mushroom soup, water and milk and cook to a simmer.
- Now add in the shredded chicken and peas (I usually defrost the peas first) and continue to heat through until the chicken has warmed through.
- Serve either with pasta or boiled rice.