Description:

Simple Everyday all American Chicken Dinner from the heart of the 50's.

Source:

Peek from 1969 Betty Crocker Cookbook

Serves/Makes:8 servings

Ingredients

• 1 6 oz (168 grm). can sliced mushrooms, drained (reserve 1/4 cup (60 ml) fluid)
• 1/2 cup (125 ml) diced green pepper
• 1/2 cup (125 ml) butter or margarine
• 1/2 cup (125 ml) all-purpose flour*
• 1 tsp (5 ml) salt
• 1/4 tsp (1 ml) pepper
• 2 cups (475 ml) light cream
• 1-3/4 cups (425 ml) chicken broth**
• 2 cups (475 ml) cubed cooked chicken or turkey
• 1 4 oz (112 grm). jar pimiento, chopped
• Toast cups (Recipe below) or Patty shells

Preparation

• In a large skillet, cook and stir mushrooms and green pepper in butter 5 minutes.
• Blend in flour, salt and pepper.
• Cook over low heat, stirring until mixture is bubbly.
• Remove from heat.
• Stir in cream, broth and reserved mushroom liquid.
• Heat to boiling, stirring contantly.
• Boil and stir 1 minute.
• Stir in chicken and pimiento; heat through.
• Serve hot in Toast cups or Patty shells.

Comments

* If using self-rising flour, decrease salt to 1/2 teaspoon.

**Chicken broth can be made by dissolving 2 chicken bouillon cubes or equivalent) in 1 3/4 cups boiling water, or use one 1 can about 14 ounces of chicken broth.

How to make Toast Cups: Heat oven to 375 degrees. Trim crusts from thinkly sliced fresh bread; spread with soft butter or margarine. Press buttered side down into muffin cups. Bake 12 minutes or until lightly toasted.