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Categories:
chicken flour chicken milk scalded cream salt butter chicken mushroom pimentos egg yolks Campbells cream green pepper
Viewed: 56 - Published at: 7 years agoIngredients
- 3 Tbsp. chicken fat or butter
- 3 1/2 Tbsp. flour
- 1 c. chicken stock or canned chicken broth
- 1 c. scalded milk (I just heat it)
- 1/2 c. scalded cream or evaporated milk (small can)
- 1/4 or 1/2 tsp. salt (more can be added later)
- 2 Tbsp. butter
- 2 c. boiled chicken (I use 3 to 4 or all of chicken)
- 1 c. mushroom slices or pieces, sauteed in 1 Tbsp. butter
- 1/2 c. canned pimentos, cut in strips (2 small or 1 large jar)
- 2 egg yolks (I never use)
- 1 to 2 cans Campbell's cream of mushroom soup (do not dilute)
- 1 green pepper, cut into strips and parboiled or 1/2 c. frozen, cooked peas (to add color to plate; optional)
Method
- Melt fat or butter.
- Add flour and stir until well blended (do not brown).
- Pour on gradually the chicken stock, milk and cream while stirring constantly (add one at a time).
- Saute mushrooms in 1 tablespoon of butter (or more) for 5 minutes.
- Have chicken and pimentos cut in desired size pieces.
- Bring mixture to boiling point (bubbling) and add salt, remaining butter (about 1 tablespoon), chicken, mushroom pieces and pimentos (also green pepper or green peas).
- Bring to boiling point and add slightly beaten egg yolks.
