Directions:
- Saute green pepper and mushrooms in butter in a 10 skillet until green pepper is tender.
- Combine flour, salt, and pepper; add to vegetables, stirring until smooth.
- Cook 1 minute, stirring constantly.
- Gradually add chicken broth and half-and-half; cook over medium heat, stirring constantly, until thickened and bubbly.
- Stir in chicken and pimiento; cook until thoroughly heated.
- Divide filling among patty shells.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 440.31 Kcal (1843 kJ) | ||
| Calories from fat | 302.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.64g | 52% | |
|---|---|---|---|
| Cholesterol | 97.6mg | 33% | |
| Sodium | 1036.57mg | 43% | |
| Potassium | 427.03mg | 9% | |
| Total Carbs | 14.55g | 5% | |
| Sugars | 1.1g | 4% | |
| Dietary Fiber | 1.21g | 5% | |
| Protein | 20.21g | 40% | |
| Vitamin C | 9.3mg | 15% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 2mg | 11% | |
| Calcium | 90.5mg | 9% | |
| Amount Per 100 g | |||
| Calories | 207.66 Kcal (869 kJ) | ||
| Calories from fat | 142.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.86g | 52% | |
|---|---|---|---|
| Cholesterol | 46.03mg | 33% | |
| Sodium | 488.86mg | 43% | |
| Potassium | 201.39mg | 9% | |
| Total Carbs | 6.86g | 5% | |
| Sugars | 0.52g | 4% | |
| Dietary Fiber | 0.57g | 5% | |
| Protein | 9.53g | 40% | |
| Vitamin C | 4.4mg | 15% | |
| Iron | 1mg | 11% | |
| Calcium | 42.7mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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