This a tasty, quick and easy snack and a good way to use up left over chicken from the Sunday roast. My family really enjoyed this as a snack lunch.
- 8 oz (220g) cooked diced chicken
- 1/2 pint white sauce
- Salt, black pepper and cayenne pepper
- 1 level spoonful of English mustard
- 2 oz thinly sliced mushrooms
- 4 slices buttered toast
- 2 oz (50g) grated cheddar cheese