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Ingredients
3 Tablespoons butter
3/4 Cup sliced mushrooms
3 Tablespoons flour
1 1/2 Cups milk
1/2 Cup hot chicken or turkey stock
1 (2 ounce) Jar diced pimiento
4 Cups diced cooked chicken
Salt
Celery salt
Instructions
Melt butter over medium-low heat. Saut� mushrooms. Add flour; stir until smooth. Slowly add milk and stock, stirring constantly, until thickened and bubbly. Add pimiento, chicken, salt, and celery salt. Cook until heated through, but not boiling.