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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