Good Stuff!

Serves: 8

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1/2 Cup butter or margarine

1   4 oz can sliced mushrooms (drained),

     reserve 1/4 cup mushroom liquid

1/2 cup diced green pepper

1/2 cup flour

1 teaspoon salt

1/4 teaspoon pepper

2 cups cream (1/2 & 1/2)

1 3/4 cups chicken broth

       (dissolve 2 chicken bouillon cubes in 1 3/4 cups water)

2 cups cubed chicken or turkey-cooked

1 4 oz jar pimiento

1 package frozen peas

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In large skillet melt better, stir in mushrooms & green pepper, and cook 5 minutes.

​Blend in flour, salt & pepper. Cook over low heat, stirring until mixture is bubbly. Remove from heat.

Stir in cream, broth & reserve mushroom liquid. Heat to boiling, stirring constantly.

​Boil and stir one (1) minute.

​Reduce heat; stir in chicken, pimento & peas then heat through.

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Serve in toast cups or on top of toast slices.

Left overs can be frozen.

 

(a Kalthoff favorite)