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Categories:Viewed: 65 - Published at: 3 years ago
Ingredients
- 1 (4 ounce) can mushroom pieces, drained, liquid reserved
- 1 small green pepper, chopped
- 12 cup butter
- 12 cup flour
- 1 teaspoon salt
- 14 teaspoon pepper
- 1 12 teaspoons instant chicken bouillon powder
- 1 34 cups milk (not skim)
- 1 cup hot water
- 2 cups cooked chicken or 2 cups cooked turkey, cut up
- 1 (4 ounce) jar pimiento, chopped
Method
- Put mushrooms, green pepper, and margarine in a saucepan and cook 5 minutes at medium, then remove pan from heat.
- Blend in flour, salt and pepper, and cook over low hear until bubbly, stirring constantly.
- Stir bouillon, milk, water and mushroom liquid into mixture and heat to boiling, again stirring constantly, and boil for 1 minute.
- Stir in pimientos and chicken (or chicken) and heat through.
- Serve hot over rice, toast, or noodles.
