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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A good recipe to use up leftover chicken or turkey. . Good served over rice, noodles, toast or biscuits. (I prefer biscuits myself) This recipe takes less than 30 minutes to fix, and will serve about 6 people. Ingredients:
5 1/2 ounces mushrooms, liquid reserved |
5 1/2 ounces mushrooms, liquid drained |
7 ounces diced pimentos |
1 green bell pepper, diced small |
1/2 cup flour |
1/2 cup butter |
1 teaspoon salt |
1/2 teaspoon fresh ground pepper |
1/4 teaspoon white pepper |
1/2 teaspoon paprika |
2 chicken bouillon cubes (2 tsps) |
2 cups cubed left over cooked chicken or 2 cups cooked turkey |
1 (15 ounce) can early le seuer peas |
1 1/4 cups hot water |
1 1/2 cups milk |
Directions:
1. Cook bell pepper and mushrooms in butter over medium heat till pepper get soft.
2. Mix in flour,salt, pepper, and paprika stirring constantly over low heat till mixture starts to get bubbly.
3. Mix bouillon to hot water and pour into mixture slowly and mix till smooth, add mushroom liquid and milk mixing till smooth.
4. Heat on medium high stirring constantly, bring to a boil and stir for about 1 or 2 minutes or till mixture gets thick as you want it.
5. Add chicken, peas, and pimentos; heat and serve.
6. Hope you enjoy it as much as I do. Ken.
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