|½ cup||Butter; or less|
|1 cup||Celery; chopped|
|4 ounces||Fresh mushrooms; sliced|
|2 cups||Chicken Broth; thawed if necessary|
|2 cups||Chicken Mix (recipe);thawed|
|¼ cup||Pimento; chopped (optional)|
|3 tablespoons||Fresh parsley; chopped, or 1 tb. parsley flakes|
|Slivered almonds (optional)|
Melt butter or margarine in a large skillet. Add celery and mushrooms and saute until tender. Blend in flour and let simmer 1 minute.
Slowly add chicken broth, stirring constantly. Cook about 3 minutes to finish cooking flour, stirring constantly. Add chicken mix, milk, pimento and parsley. If using fresh parsley, save 1 tb. for garnish.
Serve over hot cooked rice, garnished with remaining parsley. If you had to use parsley flakes, garnish with a few slivered almonds, or lacking almonds, some paprika.
From: _Make-A-Mix Cookery_ by Harward, Eliason & Westover, adapted by Linda Shogren (TEECH@...)
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