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.
| Yield: | 6 - 8 servings |
| Ingredients | |
| 1 (4.5 ounce) can mushrooms, drained, liquid reserved 1 green bell pepper, chopped 1/2 cup butter 1/2 cup all-purpose flour 1 teaspoon salt 1/4 teaspoon ground black pepper 1 1/2 teaspoons chicken bouillon powder 1 1/2 cups milk 1 1/4 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.
| Nutrition Information Servings Per Recipe: 7 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 306 cal | Total Fat: | 19.1 g | Cholesterol: | 87 mg | |||
| Sodium: | 779 mg | Carbohydrates: | 12.4 g | Fiber: | 1.3 g | |||
| Protein: | 20.9 g | |||||||
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