Description
Easy and elegant chicken dish. It’s a great way to use leftover chicken or turkey. Green pepper and red pimientos make this a pretty dish to serve at Christmas or anytime. Serve over cooked rice, toast, or noodles. Can be made ahead and reheated.
Ingredients
- 1 (4.5 ounce) can mushrooms, drained, liquid reserved
- 1 green bell pepper, chopped
- ½ cup butter
- ½ cup all-purpose flour
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 ½ teaspoons chicken bouillon powder
- 1 ½ cups milk
- 1 ¼ cups hot water
- 4 cooked, boneless chicken breast halves, chopped
- 4 ounces chopped pimento
Instructions
- Melt butter in a large skillet over medium heat. Add drained mushrooms and bell pepper and cook
- stirring
- 5 minutes.
- Remove from the heat. Stir in flour
- salt
- and black pepper. Cook over low heat
- stirring constantly
- until mixture is bubbly.
- Stir in milk
- water
- bouillon
- and reserved mushroom liquid. Increase heat to medium-high and bring to a boil
- stirring constantly. Boil and stir for 1 minute.
- Stir in chicken and pimento and heat through.
Servings: 7