- 3 tbsp butter
- 1 cup fresh mushrooms
- 1/2 cup chopped green bell pepper
- 1/4 cup flour
- 1 tsp salt
- 1/8 tsp pepper
- 2 cups evaporated milk (or half-and-half)
- 1 1/2 cups chicken broth
- 3 cups diced cooked chicken
- 1/4 cup chopped pimento
Melt butter in saucepan. Add mushrooms and green pepper and cook for five minutes.
Blend in flour, salt, and pepper.
Stir over medium heat until smooth and mixture becomes bubbly.
Gradually add milk and chicken broth, stirring constantly. Cook for ten more minutes. (For thicker sauce, blend tbsp of cornstarch with 1/4 cup cold water and add to sauce until desired thickness.)
Add chicken and pimento; heat through.
Serve on toast or over pastry shells or rice.