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Chicken in a creamy white sauce. Just like those old TV dinners!
In a large skillet over medium-high heat, saute the green pepper in butter until crisp-tender. Whisk in the flour. Add water (with the dissolved bouillon cubes) slowly, stirring constantly. Continue to stir or whisk and add in the milk. Whisk until smooth. Add peas and pimentos (optional), chicken, pepper, salt to taste. Bring to a boil and continue stirring for another minute. Lower heat, simmer till thickened.
Serve over puff pastry, biscuits, toast or place in freezer bag and freeze for future use.
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