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“(from Betty Crocker's Cookbook Copyright 1986) Easy and great tasting. A simple chicken recipe as easy as a casserole, but with a more sophisticated taste.”
READY IN:
35mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 1 green pepper (chopped-about 1/2 cup)
  • 4 ounces mushroom stems (and peces, drained-reserve liquid)
  • 12 cup margarine (or butter-I use light butter for less fat)
  • 12 cup all-purpose flour (I use gluten free since I have celiac disease)
  • 1 teaspoon salt
  • 14 teaspoon pepper
  • 1 12 cups milk (I used fat free or skim milk to reduce fat)
  • 1 14 cups chicken broth (I use gluten free)
  • cooked chicken breast (2 cups chicken cooked and cut into cubes)
  • 2 ounces chopped pimiento (drained)
  • 1 -2 cup cooked rice (depending on number of servings)

Directions

  1. Cook and stir green pepper and mushrooms in butter in 3-qt saucepan over medium heat 5 minutes.
  2. Stir in flour, salt and pepper.
  3. Cook over low heat, stirring constantly, until bubbly; remove from heat.
  4. Stir in milk, broth and reserved mushroom liquid.
  5. Heat to boiling, stirring constantly. Boil and stir 1 minute.
  6. Stir in chicken and pimientos: heat until hot.
  7. Serve over rice.

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