| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Chicken, Leftovers | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Butter |
| 1 | Onion; chopped | |
| 1 | Green pepper; diced | |
| 1 3/8 | lb | Fresh mushrooms; sliced |
| 1/3 | c | All purpose flour |
| 1 | c | Chicken stock |
| 1 | c | Milk |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 3 | c | Cooked chicken; diced |
| 1 | c | Canned sweet peas |
| 1/4 | c | Diced pimento; (optional) * |
INSTRUCTIONS
1. Melt butter in a large saucepan. Add onion, green pepper, red pepper if using, and mushrooms. Sauté for 3 minutes over low heat until onions are softened, but not brown. 2. Sprinkle with flour, cook 2 minutes. Whisk in chicken stock and milk. 3. Bring to a boil, reduce heat and cook over very low heat for 5 minutes until beginning to thicken. 4. Add salt, pepper, chicken and peas. Heat through. Notes: * can use 1/4 cup finely diced sweet red pepper instead Serve over rice, egg noodles, toast points, or in puff pastry shells. Can also be used as a filling for quick and easy chicken pot pie. Posted to recipelu-digest Volume 01 Number 372 by RecipeLu <recipelu@geocities.com> on Dec 15, 1997
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