|Mushrooms||1⁄2 Pound, sliced|
|Chopped green pepper||1⁄3 Cup (5.33 tbs)|
|Onion||1 Medium, chopped|
|Butter||1⁄4 Cup (4 tbs), melted|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Canned chicken broth||2 Cup (32 tbs), diluted|
|Half and half||1 Cup (16 tbs)|
|Chopped cooked chicken||2 Cup (32 tbs)|
|Ground nutmeg||1⁄2 Teaspoon|
|Dry sherry||3 Tablespoon|
|Diced pimiento||2 Ounce, drained (1 Jar)|
|Sliced almonds||1⁄2 Cup (8 tbs), toasted|
Saute mushrooms, green pepper, and onion in butter until tender.
Add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add chicken broth and half and half; cook over medium heat, stirring constantly, until thickened and bubbly.
Stir in chicken, seasonings, sherry, pimiento, and almonds; cook until thoroughly heated.
Spoon mixture into patty shells or over rice.