A favorite in the 70s it came in other fowl (not foul) varieties including Turkey (Thanksgiving leftovers) or vegetarian using just the veggies. But this is the original Betty Crocker recipe, only lightened up. The recipe is for three, though it originally was for six.
- 1/4 cup margarine
- 1/4 cup finely diced green bell pepper
- 1 1/2 cups button mushrooms, diced
- 1/4 cup flour
- 1/4 tsp salt
- pinch cracked pepper
- 3/4 cup unsweetened, original almond milk or 1% regular milk
- 1 cup unsalted chicken broth
- 1 cup cooked chicken, small diced
- 1 oz chopped pimientos, drained
- In a deep pot, melt the margarine on medium heat and add the flour to make a roux and cook for around 2 minutes
- Add in the chicken broth and cook until thickened
- add in the mushrooms, bell pepper, pimientos and chicken and spices
- cook down until vegetables are softened
- add in the milk and cook unto thick again
- Serve over a biscuit or toast.