This is my childhood comfort food. I usually make it with leftover cooked chicken. If you don’t have leftovers, though, either broil or poach about 1-1/2 pounds of chicken. Use a mix of white and dark meat or one or the other if you prefer. The sauce may be made ahead and reheated in the top of a double boiler. You may have to add a little broth to thin it. Serve over rice, noodles or popovers. … Back to Article
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