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

Saute mushrooms in butter in a 1 1/2 quart saucepan. Then add soup, sour cream, salt, pepper and bouillon cube. Mix well. Dissolve 2 tablespoons cornstarch in 1/2 cup of the water. Add to saucepan and also remaining water. Stir until thickened. Pour over sesame chicken and rice. Serves 6 to 8.