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Total Time
1hr 20mins
Prep 10 mins
Cook 1 hr 10 mins

This recipe came from Paula Deen's newest cookbook "Celebrates". This is a great cookbook because it's set up in menus for various events over the year. This one is in the Graduation Potato Bar menus. So, if you're setting up a potato bar, this is a great addition. There are several others too, that I am also posting.

Ingredients Nutrition

Directions

  1. Place the chicken in a large pot with 1 teaspoons of the salt and water to cover.
  2. Cook over medium heat until the chicken is tender, about 1 hour.
  3. Remove the skin and bones and cut the meat into 1-inch pieces.
  4. Reserve 1 cup of the broth.
  5. Make a white sauce by melting the butter in a heavy medium saucepan over low heat.
  6. Stir in the milk, stirring constantly with a wooden spoon; cook until thick, about 4 minutes.
  7. Add the chicken, mushrooms, green pepper, pimiento, and almonds.
  8. Add the cream, the remaining salt, and pepper.
  9. Cook for about 5 minutes.
  10. Add 1/2 cup of the chicken broth if the mixture is too thick.
  11. Keep hot in a crockpot or chafing dish over very low heat.
  12. Serve over baked potatoes.