Creamy Chicken and Mushrooms

Ingredients

• 3 barbecued chicken
• 30 g butter
• 500 g mushrooms, sliced
• 1 large onion, sliced finely
• 1/4 cup port wine
• 870 g mushroom soup
• 1 1/2 cups milk
• 1 teaspoon worcestershire sauce
• 1/4 teaspoon cayenne pepper
• 600 ml sour cream

Directions

1. 1

   Cut chicken meat into 2.5cm pieces.

2. 2

   Heat butter in pan, add mushrooms and green onions, cook until mushrooms are just soft, about 5 minutes.

3. 3

   Add port, undiluted soup, milk worcestershire sauce and cayenne pepper.

4. 4

   Bring to boil, add chicken and sour cream, reduce to low, cook until chicken is heated through.