Prep 1 hr
Cook 0 mins
This is one of my families favorites. A great comfort food.
- 1⁄4 cup butter
- 1⁄3 cup flour
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 cup chicken broth
- 1⁄4 cup pimiento
- 4 ounces mushrooms
- 1 3⁄4 cups milk
- 2 cups cooked chicken
- 9 toast points
- In saucepan melt butter.
- Stir in flour, salt and pepper.
- Add milk and chicken broth at once.
- Whisk until thick and bubbly.
- Stir in chicken, pimento and mushrooms; heat through.
- Pour over toast points.
Absolutely wonderful!! This was so easy to make. This is comfort food at its best. I did add frozen peas and served over biscuits. Sure beats those recipes that use cream of chicken soup for the sauce. My husband and I are arguing over who will get the left overs for lunch tomorrow. Thanks!
I made this last night for dinner and it was fantastic! I did double the recipe. I had 3 bone-in skin on chicken breasts to use up. i used the chicken broth from boiling the chicken. I subbed peas for mushrooms, I didn't have any on hand. This is a classic recipe. I remember eating this as a kid but it came in a pouch that you boiled in a saucepan. Please tell me I'm not the only one that remembers that. I'm showing my age. Great recipe will be made over and over. Thanks so much for posting!
My husband wanted me to cook this for him - he had this before.. I was kinda skeptical... but it was awesome - I will cook this again . I made servings for 5 - cooked three chicken breasts and added some chicken boullion to the water when i cooked the breasts- then used chicken water for my chicken broth. When i cooked the butter and flour.. I let it brown till is was golden brown before i added the chicken broth and milk. I also used fresh mushrooms, sliced, and let the whole thing simmer for at least 30 minutes - it was wonderful.