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Categories:Viewed: 84 - Published at: 8 years ago
Ingredients
- 1 green pepper (chopped-about 1/2 cup)
- 4 ounces mushroom stems (and peces, drained-reserve liquid)
- 12 cup margarine (or butter-I use light butter for less fat)
- 12 cup all-purpose flour (I use gluten free since I have celiac disease)
- 1 teaspoon salt
- 14 teaspoon pepper
- 1 12 cups milk (I used fat free or skim milk to reduce fat)
- 1 14 cups chicken broth (I use gluten free)
- cooked chicken breast (2 cups chicken cooked and cut into cubes)
- 2 ounces chopped pimiento (drained)
- 1 -2 cup cooked rice (depending on number of servings)
Method
- Cook and stir green pepper and mushrooms in butter in 3-qt saucepan over medium heat 5 minutes.
- Stir in flour, salt and pepper.
- Cook over low heat, stirring constantly, until bubbly; remove from heat.
- Stir in milk, broth and reserved mushroom liquid.
- Heat to boiling, stirring constantly.
- Boil and stir 1 minute.
- Stir in chicken and pimientos: heat until hot.
- Serve over rice.
