- 1/2 cup margarine or butter
- 1 (4-ounce) can mushrooms pieces and
stems, drained, reserving liquid
- 2/3 cup chopped green bell peppers
- 1/2 cup all-purpose flour
- 1/4 to 1/2 teaspoon pepper
- 1 tablespoon chicken bouillon
- 1 1/2 cups milk
- 1 1/4 cups water
- 2 1/2 cups cubed cooked chicken
- 1 (2-ounce) jar chopped pimiento,
drained
- 6 puff pastry shells, baked
This recipe makes 6 servings.
Melt margarine in large skillet over
medium heat. Add mushrooms and bell pepper;
cook and stir until bell pepper is
crisp-tender.
Stir in flour and pepper. Cook over low heat
until mixture is smooth and bubbly, stirring
constantly. Stir in bouillon, milk, water
and reserved mushroom liquid. Bring to a
boil, stirring constantly. Boil 1 minute,
stirring constantly.
Stir in chicken and pimientos. Cook until
thoroughly heated, stirring occasionally.
Serve over puff pastry shells.
|
