Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition


  1. In 10 inch skillet, heat margarine, over med heat, until bubbly; add onions and saute until translucent.
  2. Add mushrooms and saute 1 min. longer.
  3. Add disolved flour (2 tbsp. water) and stir constantly, until mixture smooth.
  4. Stir in salt, paprika and pepp constantly, until mixture begins to boil.
  5. Reduce heat to low and stir in chicken (shinned,boneless,diced), peas and pimientos.
  6. Cook stirring occasionally, until chicken and peas are thoroughly heated.
  7. Serve hot. Optional: Serve over 1/2 cup of rice per serving
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