This was really good! My mom made this a lot growing up, but I’d never attempted it myself until now. I used the Betty Crocker recipe, as she did, with a few modern adaptations. We tried it over toasts and biscuits and preferred it over toasts. I made the chicken and broth ahead of time in the pressure cooker.
6 oz sliced mushrooms
1 green pepper, chopped
6 tbsp butter
1/2 cup all-purpose flour*
salt and pepper
2 cups half and half
1-3/4 cups chicken broth (I used homemade)
2 cups cubed cooked chicken
1 4 oz jar pimientos, chopped
sliced baguette, toasted
In a large skillet, cook and stir mushrooms and green pepper in butter 5 minutes.
Blend in flour, salt and pepper.
Cook over low heat, stirring until mixture is bubbly. Remove from heat.’
Stir in half and half, broth and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Stir in chicken and pimiento; heat through. Serve over bread.