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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Easy and great tasting. A simple chicken recipe as easy as a casserole, but with a more sophisticated taste. Ingredients:
1 green pepper (chopped-about 1/2 cup) |
4 ounces mushroom stems (and peces, drained-reserve liquid) |
1/2 cup margarine (or butter-i use light butter for less fat) |
1/2 cup all-purpose flour (i use gluten free since i have celiac disease) |
1 teaspoon salt |
1/4 teaspoon pepper |
1 1/2 cups milk (i used fat free or skim milk to reduce fat) |
1 1/4 cups chicken broth (i use gluten free) |
cooked chicken breast (2 cups chicken cooked and cut into cubes) |
2 ounces chopped pimiento (drained) |
1 -2 cup cooked rice (depending on number of servings) |
Directions:
1. Cook and stir green pepper and mushrooms in butter in 3-qt saucepan over medium heat 5 minutes.
2. Stir in flour, salt and pepper.
3. Cook over low heat, stirring constantly, until bubbly; remove from heat.
4. Stir in milk, broth and reserved mushroom liquid.
5. Heat to boiling, stirring constantly. Boil and stir 1 minute.
6. Stir in chicken and pimientos: heat until hot.
7. Serve over rice.
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