Ingredients
| 6 tbsp. | butter | | 1/2 cup | chopped yellow onion | | 1/4 cup | chopped bell pepper | | 1 cup | sliced mushrooms | | 6 tbsp. | flour | | 2 cups | milk | | 1 cup | light cream or | | half and half | | 1/4 cup | sliced pimientos | | 3 cups | cooked chicken, cut in bite-sized pieces | | Salt and Pepper, to taste | | 1/2 cup | chicken stock, if needed | | Toast or | | prepared Patty Shells |
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Instructions
Melt butter in a large saucepan over medium heat. Add onion and bell pepper. Stir and cook 10 minutes. Add mushrooms. Cook 10 more minutes. Slowly stir in flour and continue cooking and stirring 5 minutes.
Slowly stir in milk and light cream. Stir constantly until sauce thickens. Add pimientos, chicken, salt and pepper. Cook over low heat until heated through, about 15 minutes. Add chicken stock if sauce is too thick. Heat through and serve over toast or patty shells.
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