1 1/2 cups chicken, cooked and diced or shredded
1 cup milk or cream
1 cup parmigiano reggiano (parmesan), grated
salt and pepper to taste
directions
1. Melt the butter in a pan over medium-high heat, add the mushrooms and cook
until the mushrooms have released their liquids and the liquid has evaporated,
about 10-15 minutes, before setting aside.
2. Melt the butter in the pan, add the onions, carrots and celery and cook until tender,
about 8-10 minutes.
