Ingredients
- 4 ounces butter, divided
- 1 /2 cup diced red or yellow bell pepper
- 8 ounces (weight) sliced mushrooms
- 1 /2 cup all-purpose flour
- 1 /2 teaspoon garlic powder
- 1 /2 teaspoon salt, plus more to taste
- 1 /4 teaspoon pepper, plus more to taste
- 1 cup whole milk or cream
- 2 1/2 cups chicken stock, plus extra as needed
- 3 -4 cups bite-sized pieces of cooked chicken*
- 1 /2 cup frozen green peas
- 1 /4 cup (2 ounces) jarred diced pimientos
Preparation
Step 1
InstructionsHeat a large saucepan or skillet over medium-high heat. Add half of butter; allow to melt.Add mushrooms and bell pepper; cook, stirring occasionally, until tender, about 5 minutes. Transfer mushrooms and bell peppers to a bowl/plate. Set aside. Reduce heat to medium-low. Add remaining butter to pan; allow to melt.Whisk in flour, garlic powder, salt and pepper. Cook, stirring constantly, until smooth, about 1 minute.Whisk in milk and chicken stock. Bring to a low simmer, stir and cook for 5 minutes. Mixture will thicken and flour taste should cook out. If mixture gets too thick, whisk in a little bit of chicken stock at a time.Stir in cooked mushrooms and bell peppers, as well as chicken, peas and pimientos. Cook until warmed through. Again, if sauce is too thick, add a little bit of stock at a time to desired consistency. Salt and pepper to taste.Serve warm over pasta, rice or toast.
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