Creamed Chicken With Mushroom
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Chicken broth||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
|Cooked cubed chicken||2 Cup (32 tbs)|
|Canned sliced mushrooms||3 Ounce, drained (1 can)|
|Chopped pimiento||1⁄4 Cup (4 tbs)|
|Toasted english muffins||4|
In a 1 1/2-quart casserole heat butter at HIGH for 45 seconds till melted.
Stir in flour and salt.
Add broth and milk.
Cook on HIGH for 5 minutes till thickened and bubbly, stirring after each minute.
Blend in chicken, mushrooms, and pimiento.
Cook at HIGH for 2 minutes till hot.
Serve over toasted English muffins.