Open-Faced Chicken Pie

• 2 (10 3/4 ounce) cans cream of chicken soup
• 1 cup 2% low-fat milk (I fill 1 can from the empty soup cans)
• 1 (15 ounce) can Veg-All, drained (mixed vegetables)
• 2 cups cooked chicken, cubed (leftovers or saute' cubes in oil, butter and some spices)
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon ground sage
• salt and black pepper, to taste
• 12 slices white bread
• chopped parsley, for garnish

1. In a 2 quart pot over medium heat, cook cream of chicken soup and milk, stirring constantly, until warm.
2. Add canned vegetables and chicken. Cook until heated through.
3. Season with Worcestershire, sage, salt, and black pepper. Place 2 slices of bread on each plate, slightly overlapping.
4. Spoon chicken mixture over top. Sprinkle with chopped parsley and serve.

cream of chicken soup, milk, vegall, chicken, worcestershire sauce, ground sage, salt, white bread, parsley

Taken from www.food.com/recipe/open-faced-chicken-pie-375318 (may not work)