Total Time
38mins
Prep 35 mins
Cook 3 mins

I copied this one out of a friend's book so many moons ago that I can't remember where it's from, but it's so decadently fattening that I can't resist pigging out now and then. I usually serve with rice, but I suppose it would go with noodles or new potatoes just as well.

Ingredients Nutrition

Directions

  1. Melt 1 1/2 ozs butter, add the flour and cook for 2 to 3 minutes, stirring.
  2. Gradually add milk and cook, stirring, until thick and smooth.
  3. Melt the remaining butter and saute sliced celery, button mushrooms and chopped pepper until soft but not coloured.
  4. Add celery, mushrooms, pepper, chicken and pimiento to the sauce and heat through.
  5. Season to taste. Combine the egg yolks, double cream and Worcestershire sauce. Add to the chicken mixture and heat through.
  6. Transfer to a serving dish and sprinkle with chopped parsley.
Most Helpful

Very, very good! As an added chicken flavor I added half a can of Butter Ball Chicken Broth, along with a handful of frozen peas, and served it over biscuits.

Peg September 23, 2001

It is a great meal I put it with noodles and it is nice and creamy and a good taste as well. It was easy to make. All you need is a picture of it to go with it.

Kathy Jester May 21, 2001

I made this and shared with my mother. We both loved it. She even had seconds. She is the type that likes the same things cooked the same way all the time and I have been trying to expand our menu. Very tastey. Thanks for a new recipe.

riffraff April 16, 2002