Open-Faced Chicken Pie

Ingredients

• 2 (10 3/4 ounce) cans cream of chicken soup

• 1 cup 2% low-fat milk (I fill 1 can from the empty soup cans)

• 1 (15 ounce) can Veg-All, drained (mixed vegetables)
• 2 cups cooked chicken, cubed (leftovers or saute' cubes in oil, butter and some spices)
• 1 teaspoon worcestershire sauce
• 1/2 teaspoon ground sage
• salt and black pepper, to taste
• 12 slices white bread
• chopped parsley, for garnish

Directions

1. 1

   In a 2 quart pot over medium heat, cook cream of chicken soup and milk, stirring constantly, until warm.

2. 2

   Add canned vegetables and chicken. Cook until heated through.

3. 3

   Season with Worcestershire, sage, salt, and black pepper. Place 2 slices of bread on each plate, slightly overlapping.

4. 4

   Spoon chicken mixture over top. Sprinkle with chopped parsley and serve.