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Ingredients
- 1/2 Cup Butter or Margarine
- 1 Small Green Bell Pepper, chopped
- 3 Ounces Fresh Mushrooms, sliced
- 1/2 Cup Flour
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- 1-1/2 Cups Milk
- 1-1/4 Cups Chicken Broth
- 2 Cups Cooked Chicken, cut-up
- 1 (2 Ounces) Jar Diced Pimentos, drained
Directions
- Melt butter in 3-quart saucepan over medium-high heat.
- Cook bell pepper and mushrooms in butter, stirring occasionally, until bell pepper is crisp-tender
- Stir in flour, salt, and pepper.
- Cook over medium heat, stirring constantly, until bubbly; remove from heat
- Stir in milk and broth
- Heat to boiling, stirring constantly; boil and stir 1-minute
- Stir in chicken and pimentos; cook until hot
- Service over rice, egg noodles, or toast
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