• 2 cups diced leftover roast chicken
• 1 tablespoon diced shallots
• 1 cup sliced mushrooms
• 3/4 cup chicken stock
• 1/4 cup half and half
• 1 tablespoon butter
• 1 tablespoon thyme
• salt, pepper, nutmeg

Saute shallots in butter over low heat until transparent. Add mushrooms and thyme and continue cooking until mushrooms are softened. Add flour, stir, and cook for about one minute. Add stock and half and half, stir, and cook until slightly thickened. Add chicken and cook for about 45 minutes. Add, salt, pepper, and nutmeg to taste. Serve over noodles.