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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 cups chopped cooked chicken |
1 (4-ounce) can sliced mushrooms, drained |
1 hard-cooked egg, chopped |
1/2 medium-size green pepper, chopped |
2 tablespoons chopped pimiento |
3 tablespoons butter or margarine |
1/4 cup all-purpose flour |
2 cups milk |
1 cup chicken broth |
1 teaspoon salt |
1/2 teaspoon paprika |
1/4 teaspoon celery seeds |
Directions:
1. Combine chicken, mushrooms, egg, green pepper, and pimiento. Set aside.
2. Melt butter in top of a double boiler over boiling water. Add flour, stirring constantly. Gradually add milk and chicken broth, blending well. Cook until thickened. Remove from heat; stir in salt, paprika, celery seeds, and chicken mixture, mixing well. Serve hot over toast points.
3. Note: May substitute chopped cooked shrimp for chicken.
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