Total Time
30mins
Prep 10 mins
Cook 20 mins

This recipe came from Country Home magazine's "Stay for Supper" cookbook. It's one of the first recipes I learned how to cook when I was a newly-wed and has been a favorite ever since. Serve it over slices of your favorite cornbread. Also good over steamed rice.

Ingredients Nutrition

Directions

  1. In a skillet over medium heat, cook bacon until crisp.
  2. Remove with slotted spoon and save for later.
  3. In same skillet, add oil and fry onion, mushrooms, green and red pepper until soft.
  4. Add flour, stock cube, nutmeg, and black pepper, then milk and water all at once.
  5. Cook and stir until sauce thickens.
  6. Turn heat down to low, add chicken and cheese, stirring until chicken is heated through.

Reviews

(1)
Most Helpful

Served this over toasted french bread and both Dh and I liked it very much. It's great comfort food and a wonderful way to use leftover poultry. Didn't and won't change a thing.

sugarpea January 13, 2005

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