Creamed Chicken Sauce for Omelets
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
1 (10 1/2 oz.) can condensed cream-of-chicken soup
1 ( 3 oz.) can chopped mushrooms and liquid
2 tbsp each chopped green pepper, pimiento, ripe olives
2 tsp chopped chives
1 - Combine ingredients in small saucepsn.
2 - Stir and heat thoroughly.
Makes 4 servings.
Serve on omelet, vegetable loaf, or toast.