Ingredients
1/2
cup butter
1
small green bell pepper, chopped (1/2 cup)
3
ounces fresh mushrooms, sliced (3 ounces)
1/2
cup Gold Medal™ all-purpose flour
1/2
teaspoon salt
1/4
teaspoon pepper
1 1/2
cups milk
1 1/4
cups Progresso™ chicken broth (from 32-ounce carton)
2
cups cut-up cooked chicken or turkey
1
jar (2 ounces) diced pimientos, drained
3
cups hot cooked rice or 12 slices toasted baguette
Preparation
Melt butter in 3-quart saucepan over medium-high heat. Cook bell pepper and mushrooms in butter, stirring occasionally, until bell pepper is crisp-tender.
Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and pimientos; cook until hot. Serve over rice.
