Ingredients Jump to Instructions ↓

  1. 1/2 cup Butter; or less

  2. 1 cup Celery; chopped

  3. 4 ounces Fresh mushrooms; sliced

  4. cup Flour

  5. 2 cups Chicken Broth; thawed if necessary

  6. 2 cups Chicken Mix (recipe);thawed

  7. 1 cup Milk

  8. cup Pimento; chopped

  9. 3 tablespoons Fresh parsley; chopped, or 1 tb. parsley flakes

  10. Cooked rice

  11. Slivered almonds

Instructions Jump to Ingredients ↑

  1. Melt butter or margarine in a large skillet. Add celery and mushrooms and saute until tender. Blend in flour and let simmer 1 minute.

  2. 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.

  3. 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.

  4. From: _Make-A-Mix Cookery_ by Harward, Eliason & Westover, adapted by Linda Shogren (TEECH@...)


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