This topic has 1 reply, 2 voices, and was last updated 22 years, 9 months ago by 
.
- Posts
Makes 6 servings
Ingredients:
1/2 cup butter
1 green bell pepper, chopped
3 ounces fresh mushrooms, sliced
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup milk
1-1/4 cups chicken broth
2 cups cooked, boneless and skinless chicken, cut into bi
1 (4 ounce) jar sliced pimento peppers, drained
3 cups cooked white riceDirections:
1. Melt the butter or margarine in a 3 quart saucepan over medium high heat. Saute the bell pepper and mushrooms, stirring occasionally, until the bell pepper is crisp yet tender.
2. Stir in the flour, salt and pepper and saute over medium heat, stirring constantly, until bubbly. Remove from heat. Stir in the milk and broth. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Stir in the chicken and pimentos and cook until hot. Serve over the rice.<hr>
<center><img src= http://www.animationlover.com/Animation … _Hobes.gif></center><center><font size=2><font color=red>季常會永遠名譽會長 </font color=red> </center></font size=2>
You must be logged in to reply to this topic.
