Heat butter in 3-qt saucepan over medium high. Cook pepper, garlic, and mushrooms 3 mins, stirring occasionally. Stir in flour, salt, and pepper. Cook over medium heat, stirring constantly until bubbly, remove from heat. Stir in milk, broth and reserved mushroom liquid (if you use fresh mushrooms, add another 1/4 c broth). Add peas and salt and pepper. Heat to boiling, stirring constantly. Boil and stir one minute. Stir in chicken and pimientos. Heat through. Serve over toast.
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|Serving Size: 1 Serving (356g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 370 (64%)|
|Amt Per Serving||% DV|
|Total Fat 41.1g||55 %|
|Saturated Fat 19.8g||99 %|
|Monounsaturated Fat 13.2g|
|Polyunsanturated Fat 4.8g|
|Cholesterol 146.8mg||45 %|
|Sodium 493.9mg||17 %|
|Potassium 533.5mg||14 %|
|Total Carbohydrate 24.7g||7 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 21g|
|Protein 27.3g||39 %|
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Calories per serving: 575
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