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.
- 12 ounces chicken, cooked (in fairly large cubes)
- 2 ounces butter
- 3 tablespoons flour
- 450 ml milk
- 1 stalk celery, sliced
- 2 ounces button mushrooms, sliced
- 1⁄4 cup green pepper, deseeded & chopped
- 1 cup canned pimiento, chopped
- black pepper, freshly ground
- 2 egg yolks
- 2 tablespoons double cream
- 1 tablespoon Worcestershire sauce
- to taste parsley, Chopped
- Melt 1 1/2 ozs butter, add the flour and cook for 2 to 3 minutes, stirring.
- Gradually add milk and cook, stirring, until thick and smooth.
- Melt the remaining butter and saute sliced celery, button mushrooms and chopped pepper until soft but not coloured.
- Add celery, mushrooms, pepper, chicken and pimiento to the sauce and heat through.
- Season to taste. Combine the egg yolks, double cream and Worcestershire sauce. Add to the chicken mixture and heat through.
- Transfer to a serving dish and sprinkle with chopped parsley.
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.
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.
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.