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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe came from Country Home magazine's Stay for Supper cookbook. It's one of the first recipes I learned how to cook when I was a newly-wed and has been a favorite ever since. Serve it over slices of your favorite cornbread. Also good over steamed rice. Ingredients:
2 slices bacon |
1 tablespoon vegetable oil |
1/2 cup sliced fresh mushrooms |
1/2 cup chopped green pepper |
1/4 cup chopped red pepper |
1/2 cup chopped onion |
1/4 cup all-purpose flour |
1 chicken stock cube |
1/4 teaspoon nutmeg |
1/4 teaspoon black pepper |
1 cup milk |
3/4 cup water |
2 cups cubed cooked chicken or 2 cups cooked turkey breast |
1 cup shredded cheddar cheese or 1 cup monterey jack pepper cheese |
fresh tarragon, to serve |
Directions:
1. In a skillet over medium heat, cook bacon until crisp.
2. Remove with slotted spoon and save for later.
3. In same skillet, add oil and fry onion, mushrooms, green and red pepper until soft.
4. Add flour, stock cube, nutmeg, and black pepper, then milk and water all at once.
5. Cook and stir until sauce thickens.
6. Turn heat down to low, add chicken and cheese, stirring until chicken is heated through.
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