- 1 (6 oz.) can Mushrooms (reserve 1/4 cup liquid)
- ½ cup Green Pepper, diced
- ½ cup Butter or Margarine
- ½ cup Flour
- 1 tsp Salt
- ¼ tsp Pepper
- 2 cups Light Cream
- 1 ¾ cup Chicken Broth
- 1 28 oz can Chicken, cubed
- 1 (4 oz.) jar Pimento, chopped
In large skillet, cook and stir mushrooms and green pepper in butter 5 minutes. Blend in flour, salt & 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 constantly. Boil and stir 1 minute. Stir in chicken and pimento; heat through. Serve hot in toast cups or party shells, 8 servings.
TOAST CUPS – Heat oven to 375°. Trim crust from thinly sliced fresh bread; spread with soft butter or margarine. Press buttered side down into muffin cups. Bake 12 minutes or until lightly toasted.