Servings: 6

1 cup button mushrooms, halved or quartered 1 cup button mushrooms, halved or quartered
3 T butter 3 T butter
3 T flour 3 T flour
1½ cups chicken stock, heated almost to boiling 1½ cups chicken stock, heated almost to boiling
Leftover shredded roast chicken (approx 2 cups) Leftover shredded roast chicken (approx 2 cups)
Tarragon or parsley Tarragon or parsley
Grated parmesan Grated parmesan
Leftover gravy, if there is any Leftover gravy, if there is any

Sauté the mushrooms.
Melt butter in 3-qt saucepan. Add flour and cook over low heat for 3 min, whisking constantly. Add stock slowly, whisking all the while. Raise heat to medium and continue whisking until sauce thickens. Remove from heat.
Stir in gravy, mushrooms, and all remaining ingredients. Heat gently.
Serve over freshly-baked buttermilk biscuits.