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#desserts #dessertrecipes #desserttable #dessertfoodrecipes


  • 1/2 cup butter
  • 8 ounces button mushrooms sliced
  • 1 green pepper chopped
  • 1 small onion chopped
  • 1/2 cup flour
  • 1 1/2 cups low sodium chicken broth
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dry ground mustard
  • 3–4 cups chopped rotisserie chicken
  • 1/2 cup heavy cream
  • 1 cup frozen peas
  • 1 jar (8 ounce) pimentos well drained.


  1. Melt butter over medium high heat in a heavy stockpot or dutch oven.  Add mushrooms and cook until golden brown. Add green pepper and onion; cook for 2-3 minutes or until starting to soften.  Turn the heat to medium and sprinkle in the flour while continuing to stir. Continue to stir and cook for 1-2 minutes.  Slowly pour in the chicken broth while stirring to combine.  Mix in the milk, salt, pepper, onion powder, and ground mustard.  Simmer gently for 10 minutes.
  2. Stir in the chicken, cream, peas and pimentos.  Simmer for 5 minutes.   Serve over rice, noodles, toast, biscuits or pastry puff shells.

Base Recipe adapted from this SITE

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