Total Time
40mins
Prep 15 mins
Cook 25 mins

I tried many recipes before finding this one. I love this for Sunday night supper.

Ingredients Nutrition

Directions

  1. In large frying pan, saute chicken, onion, and bell pepper in margarine till chicken is opaque and cooked.
  2. Remove to large saucepan or pot.
  3. Over med-low heat, add mushrooms, pimentos, 3/4 cup broth (reserve the rest), poultry seasoning, and a nice sprinkle of salt and pepper.
  4. Stir in heavy whipping cream.
  5. Stir well.
  6. Increase heat to medium and bring almost to a boil.
  7. Stir in 3 tablespoons cornstarch mixed with 1/4 cup reserved broth.
  8. Should thicken quickly.
  9. Remove from heat and plate up over toast or mashed potatoes.
Most Helpful

This was really delicious and quick to make. I used fresh mushrooms instead of the canned, also peas instead of green peppers. To cut the fat just a tad I used half and half instead of heavy cream. This is wonderful comfort food.

Sheila36 June 08, 2010

this was wonderful!I changed it up a bit...use 2lbs of boneless thighs(half the price and more flavor)added 3 tbls flour and 1.5 cups frozen peas....sauteed everything then put it in the crockpot for 8 hrs on low.......ladled it over popnfresh biscuits..............hard to stop eating it......one of my favorite recipes............

zolar55 June 06, 2010

This was awesome! It was very creamy & had a good flavor. This is a must try. I am going to use the leftovers to make chicken pot pies today!

tjw78 January 24, 2009