Ingredients
1 (4.5 ounce) can mushrooms, drained, liquid reserved
1 green bell pepper, chopped
Ā½ cup butter
Ā½ cup all-purpose flour
1 teaspoon salt
Ā¼ teaspoon ground black pepper
1 Ā½ teaspoons chicken bouillon powder
1 Ā½ cups milk
1 Ā¼ 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
1 (4.5 ounce) can mushrooms, drained, liquid reserved
1 green bell pepper, chopped
Ā½ cup butter
Ā½ cup all-purpose flour
1 teaspoon salt
Ā¼ teaspoon ground black pepper
1 Ā½ teaspoons chicken bouillon powder
1 Ā½ cups milk
1 Ā¼ 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
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