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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1/4 Tasse | butter |
| 1 | Onion chopped |
| 1 | green pepper diced |
| 1 3/8 x ca. 450 g | mushrooms fresh, sliced |
| 1/3 Tasse | all-purpose flour |
| 1 Tasse | chicken stock |
| 1 Tasse | milk |
| 1 Teelöffel | salt |
| 1/4 Teelöffel | pepper |
| 3 Tasse | Cooked chicken; diced |
| 1 Tasse | Canned sweet peas |
| 1/4 Tasse | Diced pimento; (optional) * |
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1. Melt butter in a large saucepan. Add onion, green pepper, red pepper if using, and mushrooms. Saute for 3 minutes over low heat until onions are softened, but not brown.
2. Sprinkle with flour, cook 2 minutes. Whisk in chicken stock and milk.
3. Bring to a boil, reduce heat and cook over very low heat for 5 minutes until beginning to thicken.
4. Add salt, pepper, chicken and peas. Heat through.
rice, egg noodles, toast points, or in puff pastry shells. Can also be used as a filling for quick and easy chicken pot pie.
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