Meals Matter

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Contributed By: danigirl
Aunt gave me recipe

Takes a little time to make - but well worth it - good weekend dinner!

Ingredients

1 tbsp Butter

4 oz Fresh mushrooms, chopped (about 1 cup)

1/2 cup Finely chopped green bell pepper

1/4 cup All purpose flour

1/2 tsp Freshly ground black pepper

4 cups Fat free milk (or lowfat), at the boiling point

1 tbsp Powdered chicken stock seasoned base

8 oz Cooked chicken breast without skin, diced (about 2 cups)

1 4 oz Jar chopped pimiento (about 1/2 cup)

4 slices Toasted whole wheat bread

Preparation

1. Melt butter in large skillet over medium-low heat. Add mushrooms and green pepper, stirring frequently, for about 8 minutes or until the pepper is crisp tender. Add the flour and black pepper, mix well and continue to cook for about 3 minutes, stirring constantly.

2. Add the hot milk and chicken stock base and bring to a boil, stirring constantly. Reduce heat to low and simmer, stirring frequently, until slightly thickened, about 15 mintues.

3. Add the chicken and pimento and continue stirring until heated through.

4. To serve, spoon 1 cup of the mixture over each slice of toast.

Cook's Notes

I've tried it over pasta and over rice - both of which are very good too.

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