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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I copied this out of a magazine years ago while traveling with my husband, who was in the army. This is also delicious served over biscuits.—Polly Hurst, Flemingsburg, Kentucky Ingredients:
1/4 cup butter, cubed |
1/3 cup king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1 cup chicken broth |
1 cup milk |
2 cups cubed cooked chicken |
1 can (4 ounces) mushroom stems and pieces, drained |
1 jar (2 ounces) diced pimientos, drained |
toast points |
Directions:
1. In a large saucepan, melt butter; stir in flour and salt until smooth. Add the broth and milk; bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Stir in the chicken, mushrooms and pimientos; heat through. Serve with toast points. Yield: 4 servings.
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