Yield: 6 Servings
Measure | Ingredient |
---|---|
½ cup | Butter; or less |
1 cup | Celery; chopped |
4 ounces | Fresh mushrooms; sliced |
½ cup | Flour |
2 cups | Chicken Broth; thawed if necessary |
2 cups | Chicken Mix (recipe);thawed |
1 cup | Milk |
¼ cup | Pimento; chopped (optional) |
3 tablespoons | Fresh parsley; chopped, or 1 tb. parsley flakes |
\N \N | Cooked rice |
\N \N | 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@...)