2 cups chopped cooked chicken
1 (4 oz.) Can sliced mushrooms, drained*
1 hard-cooked egg, chopped
½ medium green bell pepper, chopped
2 Tbsp chopped pimento
3 Tbsp butter or margarine
1/4 cup flour
2 cups milk
1 cup chicken broth
1 tsp salt
½ tsp paprika
1/4 tsp celery seeds (optional)
Toast points or rice to serve
Combine chicken, mushrooms(*2 cups of fresh mushrooms, sauteed in butter will work just fine), egg, green pepper, and pimiento, Set aside.
Melt butter in top of a double boiler over boiling water. Add flour, stirring constantly. Gradually add milk and chicken broth, blending well. Cook until thickened. Remove from heat; stir in salt, paprika, celery seeds and chicken mixture, mixing well. Serve over hot toast points. 6 servings
NOTE: May substitute chopped shrimp or tuna for chicken!
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