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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 16 |
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I got this one from Recipes from Miss Daisy. It uses sherry which adds a very pleasant flavor to this dish. This dish is delicious served over cornbread. Ingredients:
1/2 cup butter |
1/2 cup flour |
1 tablespoon salt |
2 cups chicken stock |
2 cups light cream (half and half) |
2 cups milk |
4 cups chicken, cooked and chopped |
1 (8 ounce) can mushroom pieces, drained |
1 (8 ounce) can water chestnuts, sliced and drained |
1 (2 ounce) jar pimentos, drained and chopped |
1/4 cup sherry wine |
Directions:
1. Melt butter.
2. Add flour and salt.
3. Cook until bubbly.
4. Add chicken stock.
5. Stir with a wire whisk until smooth.
6. Add cream and milk.
7. Simmer 30 minutes.
8. Add chicken, mushroom pieces, water chestnuts, pimentos and sherry.
9. Serve over cornbread.
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