A tasty way to use up leftover chicken, Louisiana Snack served o?i toast or on a bed of rice makes a delicious lunch or supper.
1 oz. butter
1 small onion, finely chopped
4 oz. button mushrooms, wiped clean and sliced
6 oz. cooked chicken, finely diced
2 thick lean ham slices, diced
8 fl. oz. bechamel sauce
2 tablespoons double cream -1 teaspoon curry powder
2 teaspoon Worcestershire sauce
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
2 hard-boiled eggs, sliced
In a medium-sized saucepan, melt the butter over moderate heat. When the foam subsides, add the onion and cook, stirring occasionally, for 5 to 7 minutes, or until the onion is soft and translucent but not brown.
Add the mushrooms to the pan and cook, stirring occasionally, for 3 to 4 minutes, or until they are tender.
Stir in the chicken, ham, bechamel sauce, cream, curry powder, Worcester-shire sauce, salt, pepper and paprika.
Reduce the heat to moderately low and cook the mixture, stirring constantly, for 4 to 5 minutes, or until it is very hot.
Remove the pan from the heat.
Spoon on to slices of buttered toast or over plain boiled rice. Top with the egg slices and serve immediately.