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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1/4 cup butter

  3. 1/2 cup celery -- chopped

  4. 1 clove garlic -- minced

  5. 1/4 cup all-purpose flour

  6. 2 cups milk

  7. 10 ounces mushroom soup

  8. 8 ounces cream cheese -- cut into chunks

  9. 1/2 cup sweet pimento -- coarsely chopped

  10. 1/2 cup pimento filled olives -- sliced

  11. 1/2 pound fresh mushrooms -- sliced

  12. 3 tablespoons butter

  13. salt and pepper -- to taste

  14. 12 half chicken breasts -- skinned, boned, bite size pcs.

  15. 1 cup buttered bread crumbs

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees.

  2. In a large saucepan, melt butter over medium heat.

  3. Add celery and garlic; saute briefly. Add flour; cook for 2 to 3 minutes, stirring.

  4. Whisk in milk and bring to a boil.

  5. Add mushroom soup and cream cheese. Stir until smooth; bring to a boil and remove from heat.

  6. Add pimiento and olives.

  7. In a separate fry pan, saute mushrooms in the 3 Tablespoons butter until moisture evaporates; add to creamed mixture along with salt and pepper.

  8. Add chicken if baking immediately. (If not baking immediately, let sauce mixture cool before adding chicken.) 9. Place in a large greased casserole dish; cover with buttered bread crumbs.

  9. Can be frozen before baking. Bake for 45 minutes to 60 minutes.

  10. Makes 12 servings.

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