Total Time
35mins
Prep 15 mins
Cook 20 mins

love the creamy taste of chicken, goes well with rice, as a topping for pasta noodles or scooped over puffed pastry cups

Ingredients Nutrition

Directions

  1. cook mushrooms, bell pepper with butter, salt and pepper for 2-3 minutes.
  2. remove from heat and stir in flour.
  3. return to heat, stir 1 min then add broth and cream, bringing it to a boil, stirring constantly until slightly thickened.
  4. add the chicken into the pan and add pimento and heat through.
  5. Serve warm with your favorite long pasta noodles (spaghetti,angel hair,fettuccini) or warm rice or puffed pastry shells.
Most Helpful

This is one of my go-to recipes when I have leftover roasted chicken. I add about a tablespoon of low sodium chicken base and leave out the salt. Leftovers never tasted so GOOD! UPDATE: Last time I made this I was out of bell pepper and pimento, so I used what I had on hand: carrots, celery, onions, mushrooms and frozen peas. It was great too; like the inside of a chicken potpie.

Phat & Sassy August 15, 2011

I made some changes to suit the food peeves i had to cater to and left out all the peppers and added 4 spring onions. Quick, easy recipe and DIVINE. Definitely going to go to the recipe book

Lana D. July 11, 2015

I had lost my recipe, and this is the same! Delicious!

carolread1945 January 29, 2015