I generally make it with sauteed mushrooms or else dried mushrooms (Porcini preferred). If using fresh, I saute them with garlic and sometimes onion and then add flour to make a roux. Then I add chicken stock ( If using dried mushrooms, I use the soaking water instead of stock), thyme, and black pepper to make a sort of Veloute sauce and then add the cooked pasta. If I have it on hand, I add white wine (Sauvignon Blanc or Chardonnay) to the sauce and use a bit less stock. My normal recipe uses 2-1/2 tbsp butter, 2 tbsp olive oil, 1/3 cup flour, 1/2 cup of mushrooms, and 1-1/2 cups of stock. I also usually use chicken or mushroom soup base instead of salt, to intensify the flavor, but you can use salt instead. I don't measure the thyme or black pepper, and so I don't know how much of that I use. I usually add Parmesan or Grana Padana cheese after it is done. I make this with turkey breast as well.

Lars

I'm going to go even simpler. Cut the left over Chicken into bite size pieces. Sautee sliced Mushrooms, Onion, and a bit of Garlic in Butter until the Mushrooms are cooked. Add the Chicken and cooked Artichoke Hearts and toss just to warm through. Add a jar of your favorite Alfredo Sauce and heat until bubby. Toss with your favorite cooked Pasta. Kids love it, and it's quick.

Steve

Chicken noodle soup, if you have a little chicken meat and some chicken stock left.

Chicken Tetrazzini! You can leave out the sherry if you are serving children - or maybe add a smaller amount. I think you could sub artichokes for the mushrooms if you want and call it Pink Mama's Tetrazzini.

Here is a link that might be useful: very good recipe for tetrazzini