4 oz. can mushrooms
1/4 c. butter
1 c. water
2 tbsp. cornstarch
1 (8 oz.) carton sour cream
1 can cream of chicken soup
Dash salt & pepper
1 chicken bouillon cube
In a 1 ½ quart saucepan, marinate the mushrooms with butter. Pour in the soup, and add sour cream, salt, pepper, and bouillon cube till blended well. Dissolve cornstarch in ½ cup of water. Pour into saucepan, and add remaining water. Stir and let thicken. Serve over sesame chicken and rice.
