by Madeline Pynn
In a two quart pan put:
- 3 T. margarine
- 1 C. fresh sliced mushrooms or 14 oz. can
- 4 T. flour
- 1 C. chicken stock or milk
- 1 C. thin cream
- 1 1/2 C. cooked chicken – cubed
- 1 can or jar of pimentoes cut in strips
- 1/2 t. salt & 1/2 t. pepper
Melt margarine and slow cook mushrooms. Add flour and blend well. Add stock and cream, cook slowly until thicking, stirring constantly. Add chicken, pimentoes and seasonings. Serve on shells, toast or biscuits. (Make chicken soup out of the remaining chicken carcass.)