Well even after making Chicken Divan from my roast chicken, I still had leftovers. Next up was a recipe for Minced Chicken on Toast.
Now, mushrooms are one of the few ingredients I don't care for. That and tomatoes. But now that I'm watching my calories AND getting fresh farm ingredients every week, I've had to rethink my dislikes. Because mushrooms and tomatoes come in large quantities from a farm, are healthy, low calorie, and nutritious.
I am determined to make them delicious as well.
Ah, butter! That makes everything taste fantastic. And bacon. But I couldn't work that into this recipe (next time, my friends). Sautee green onions and mushrooms, and then chop up the leftovers:
I guess technically I was supposed to "mince," since it is Minced Chicken on Toast, but in actuality I don't know how mincing is any different than chopping. So I just make very small pieces, and call it a day. I also don't use toast, so just call me a rebel like that.
Add some of the white sauce I had on hand, to add creaminess and bind the elements together.
As a side note, I fondly remember cooking with my dad while I was growing up. There were a few dishes my family ate that were specifically my dad's. Those included double cruncher cookies, brownies, any sort of grilled item, and eggs a la goldenrod. The egg dish calls for white sauce, and I remember we had a falling-apart Betty Crocker cookbook with a recipe for white sauce. I learned to make it with my dad - and was always amazed at how the simple ingredients combined.
I was also amazed that mine always had lumps and Dad's didn't. Fortunately nobody cared.
This is toast. Doesn't look like it? Well it is. When I don't have toast on hand, I look at the package of rolls, and call it toast.
I say, next time, more butter.