'2 tablespoons of butter or margarine'
'3 medium-sized onions, chopped'
'1 tablespoon of flour'
'2 cups of chicken broth'
'1 can of tomato sauce, type salsa'
'salt and pepper to taste'
'1 tablespoon of Worcestershire sauce'
'1 small sprig of rosemary, crushed'
'4-5 cups of cooked and shredded chicken breast'
'Spiralized olives (see recipe below)'
'2 tablespoons of butter or margarine'
'3 medium-sized onions, chopped'
'1 tablespoon of flour'
'2 cups of chicken broth'
'1 can of tomato sauce, type salsa'
'salt and pepper to taste'
'1 tablespoon of Worcestershire sauce'
'1 small sprig of rosemary, crushed'
'4-5 cups of cooked and shredded chicken breast'
'Spiralized olives (see recipe below)'
'Preheat the oven.'
'Grease a 2 1/2 liter refractory dish.'
'Melt the butter or margarine in a large pan.'
'Add the onion and cook until lightly browned.'
'Sprinkle the flour on top and cook for 1 minute, stirring constantly.'
'Remove from heat.'
'Add the chicken broth, all at once, and mix well.'
'Add the tomato sauce and seasonings.'
'Bring to a boil, then reduce heat and simmer for 10 minutes.'
'Add the cooked chicken and reheat well.'
'Place in the prepared dish and cover with spiralized olives.'
'Bake for 20-25 minutes or until the olives are golden brown and the chicken mixture is bubbly.'
'Serve 6-8 portions.'
