TGIF: A leftover sensation

Our family eats a lot of chicken. It’s healthy.
One of our favorites is roast chicken.
But what do you do with the leftovers. That’s easy.
You turn them into a gourmet meal. Try this.
Chicken and rice (for 4)
1 lb cooked leftover chicken, chopped
1/4 cup butter
1 lb sliced mushrooms
6 tbsp all-purpose flour
1 tsp salt
1/4 tsp pepper
2 cups chicken broth
1 cup half and half
1/2 cup frozen green peas, thawed
2 tbsp chopped pimientos, drained
1 cup rice
2 cups water
In a large pot, boil lightly salted water, lower heat and cook rice 20 minutes. Pull meat from chicken bones and chop. In a large skillet, melt 2 tbsp butter and saute mushrooms for 5-6 minutes. Remove mushrooms from skillet and add remaining butter and melt, whisking in flour, salt, and pepper to make a gravy. Slowly add chicken broth and half and half, whisking until smooth and thickened. Add peas, pimientos, chopped chicken and mushrooms. Turn down heat to lowest setting and cover skillet. Serve over rice. Open chilled bottle of white wine. Enjoy.
Next week: Cutting costs without cutting your throat.