Ready in 45 minutes
Really good for leftover chicken, and even kids love it.
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.
laura_r_maiuri 1y agoThis is just absolutely delicious....has become a staple in my home....thank you so much for sharing!!!!!
SomeRandomGuy 1y agoVery Good Family loved it
Jennieo33 2y agoThe ingredients are no longer posted. Can u repost them? I love this recipe and want to make it again!
blandon1 2y agoGood "as is" or as a flexible base to adapt to ones taste.
Jennieo33 3y agoThis is delicious and so easy to make!
bklyngrl72 3y ago
alexandrameyer 3y agoThis was delicious!! I've made it 5x I added more mushrooms and carets to mine! Absolutely amazing!
brattycake 3y agoIt was good. My husband said 'that sounds disgusting"... but he loved it! Kids liked it too.
Bvanhoogten 4y agoThis recipe was very good. I made a few changes, however, this was a good base. I added sage, rosemary, mejoram, thyme, a bay leaf, garlic powder, and a dash of nutmeg to the water that I boiled the chicken in. This is the same broth i used in the other part of the recipe. I omitted the green pepper and pimientos and added celery and onions to the mushrooms to cook. Instead of adding more salt to the mix with the chicken, I added about a 1/2 tsp of chicken boullion. I tosted sourdough toast and buttered it then served the mixture over two slices of buttered sourdogh toast. Yummy!!!
TwylaCooks 4y agoNice recipe. This dish was very tasty and made for a great meal.