1/3 cup butter or margarine
2 tbsp finely chopped green pepper
1/3 cup flour
1 tsp salt
1/8 tsp pepper
1-1/4 cup chicken broth
1-1/4 cup milk or half and half
3 cups cut up cooked chicken or turkey
1 jar (4 oz) sliced pimiento drained (about 1/3 cup)
1 cup (4 oz) sliced mushrooms drained
2 tbsp dry sherry
combine butter, and green pepper in 3 qt casserole. Cook on high 3 to 5 minutes or until green pepper is tender. Stir in flour, salt and pepper. Gradually add broth and milk; stir until smooth. Cook at medium 8 to 10 minutes or until sauce is thickened. Stir twice. Add remaining ingredients. Cook at medium temperature 8 to 12 minutes or until heated through. Stir twice. Serve over toast, noodles or rice.
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