Chicken Dinner Bake
|Canned broiled sliced mushrooms||3 Ounce (1 Can)|
|Chicken noodle soup mix||1 Tablespoon (1 Envelope)|
|Water||1 1⁄2 Cup (24 tbs)|
|Evaporated milk||6 Ounce (1 Can, 2/3 Cup)|
|Butter/Margarine||1⁄3 Cup (5.33 tbs)|
|Enriched flour||1⁄3 Cup (5.33 tbs)|
|Canned boned chicken/2 cups diced cooked chicken||15 Ounce, diced (Three 5 Ounce Cans)|
|Frozen peas||5 Ounce, broken up (Half Of 10 Ounce Package, 1 Cup)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Chopped pimiento||1⁄4 Cup (4 tbs)|
Drain mushrooms, reserving liquid.
Combine soup mix and water; bring to boil, reduce heat, and simmer 5 minutes.
Combine soup, mushroom liquid, and milk.
Melt butter; blend in flour, 1/4 teaspoon salt, and pepper.
Add soup mixture; cook and stir till thickened.
Add mushrooms, chicken, peas, onion, and pimiento.
Pour into greased 1 1/2-quart casserole.
Bake in a moderate oven (350°) about 45 minutes or till heated through.