4 Servings
1/4 c Butter or Margarine
1/4 c Unsifted Flour
2 1/4 c Milk
2 ea Chicken Bouillon Cubes
2 c Cubed cooked Chicken
2 1/2 oz Sliced Mushrooms (optional)
1/4 c Diced Green Pepper
1/4 c Diced Celery
2 tb Chopped Pimento
In medium suacepan, melt butter; stir in flour and add pepper to
taste. Add milk and bouillon; cook, stirring over medium heat until
thickened.
Stir in remaining ingredients. Heat chicken thoroughly. Serve over
toast, rice, or noodles.
Source: Judy Waddel – Roadrunner SHARE – Denver . SHARE Colorado July
1994
