1 can cream of chicken soup
1 (4 oz.) can mushrooms, undrained
1/2 tsp. Worcestershire sauce
1/4 tsp. dry mustard
1/2 tsp. curry powder
1/8 tsp. pepper
2 c. cut-up cooked chicken (or turkey)

Mix soup, undrained mushrooms and seasonings. Add chicken and stir. Heat in medium saucepan until piping hot. Serve over hot, fluffy white rice. Quick, easy and great to use up leftovers! A big hit in this family! Serves 4.