This is a family favorite and very easy. We get the rice cooking first, then I like to cook chicken cubes and use the liquid from that as the first ingredient along with maybe a little margarine to make the white sauce)
In saucepan, melt ¼ cup butter, margarine, or chicken fat; blend in 1/3 cup flour and ½ teaspoon salt. Add 1 cup chicken broth and 1 cup milk, slowly at a time, blending as you go. Cook, stirring constantly, till sauce is thick and bubbly. Add 2 cups diced cooked chicken, one 3-ounce can sliced mushrooms, drained, and ¼ cup chopped canned pimiento (opptl.). Heat through. Serve over rice. Makes 5 servings.
Submitted by: Kathy McMullin
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