Creamed Tuna Or Chicken With Peas

• 4 (6 ounce) cans tuna in water or 1 cup cooked chicken
• 4 cups chicken stock (I suggest Crock Pot Chicken Stock )
• 1/8 teaspoon celery seed
• 1/4 teaspoon thyme
• 1 cup milk
• 4 -5 tablespoons cornstarch
• 1 1/2 cups frozen peas
• 1 tablespoon sherry wine (optional)
• 1/4 cup chopped mushroom (optional)
• salt
• fresh ground black pepper

1. Drain tuna or chop chicken finely.
2. Bring chicken stock (and optional mushrooms if desired), to a boil. Add celery seed and thyme.
3. Use a fork or a whisk to combine cornstarch with cold milk. Adjust amount according to whether you want a thicker or thinner sauce. Add to boiling stock, reduce heat, and stir until the sauce simmers gently.
4. Add tuna/chicken, peas, and sherry.
5. Heat through and season to taste with salt and fresh-ground black pepper.
6. Remove from heat. Let sit, keeping warm, for 5 minutes to blend flavors.
7. Serve over the starch of your choice -- rice, toast points, noodles, cornbread (I suggest recipe Recipe #277295 ), biscuits, etc.
8. Note -- if you have no homemade chicken stock I suggest using a good soup base (Tones brand is available in Sam's Club). Both bullion cubes and canned chicken broth are inferior substitutes for real stock and a dish this simple depends on the quality of the ingredients for good flavor.
9. Tip -- if you enjoy tuna casserole but have give it up because of the salt in the mushroom soup try using a suitable quantity of this recipe (with or without the peas), as a substitute for the diluted soup.

water, chicken stock, celery, thyme, milk, cornstarch, frozen peas, sherry wine, mushroom, salt, fresh ground black pepper

Taken from www.food.com/recipe/creamed-tuna-or-chicken-with-peas-292515 (may not work)