| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | English | Poultry | 4 | Servings |
INGREDIENTS
| 3/4 | c | Chopped celery |
| 1/2 | c | Chopped onion |
| 1/2 | c | Butter or margarine |
| 3 | T | Flour |
| 1 1/2 | c | Chicken broth |
| 4 | c | Cooked chicken, cut up |
| 1 | small English peas | |
| 1 | Jar, small pimento | |
| 1 | small mushrooms chopped | |
| 1 | Cream of chicken soup | |
| 1/2 | t | MSG, monosodium glutamate |
| Salt | ||
| Pepper |
INSTRUCTIONS
Sauce celery & onion in butter until tender. Add flour & mix well. Add chicken broth as needed to make a thick sauce. Add last 6 ingredients with the salt & pepper & stir over low heat until heated through. This may be served over toast or party shells. Yields 4-6 servings. ANITA BRANDON From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 363
Calories From Fat: 260
Total Fat: 29.3g
Cholesterol: 9.5mg
Sodium: 1819.7mg
Potassium: 462mg
Carbohydrates: 15.3g
Fiber: 1.4g
Sugar: 3.3g
Protein: 9.8g