1 pound chicken, diced and cooked
3-4 carrots, peeled and diced
1 can chicken gravy
1 15 oz can evaporated milk
1 T chicken base or 1 bullion cube
2 T flour
1 c frozen peas
salt
pepper
Cook the chicken if necessary. Add the carrots and saute until they begin to soften. Add the gravy, chicken base, and milk. Whisk in the flour until the sauce begins to thicken. Season with salt and pepper.
Serve over rice, or mix with cooked noodles.
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