Open-Faced Chicken Pie - cooking recipe

Ingredients

2 (10 3/4 ounce) cans cream of chicken soup
1 cup 2% low-fat milk (I fill 1 can from the empty soup cans)
1 (15 ounce) can Veg-All, drained (mixed vegetables)
2 cups cooked chicken, cubed (leftovers or saute' cubes in oil, butter and some spices)
1 teaspoon Worcestershire sauce
1/2 teaspoon ground sage
salt and black pepper, to taste
12 slices white bread
chopped parsley, for garnish

Preparation

In a 2 quart pot over medium heat, cook cream of chicken soup and milk, stirring constantly, until warm.
Add canned vegetables and chicken. Cook until heated through.
Season with Worcestershire, sage, salt, and black pepper. Place 2 slices of bread on each plate, slightly overlapping.
Spoon chicken mixture over top. Sprinkle with chopped parsley and serve.