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
Cook and stir drained mushrooms and green pepper in butter or margarine over
medium heat for 5 minutes. Remove from heat.
Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture
is bubbly. Remove from heat.
Stir in instant bouillon, milk, water, and reserved mushroom liquid. Heat to boiling,
stirring constantly. Boil and stir for 1 minute.
Stir in chicken and pimiento. Heat through
Friday, October 11, 2019
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