Ingredients
Units
Scale
- 8 T butter (or olive oil to be fully dairy free)
- 1 green pepper, chopped
- 1 (approx 4 oz) !/2 container of mushrooms, chopped
- 1/2 cup flour
- 1 1/2 cups milk or milk substitute (I like Ripple Milk substitute)
- 1 1/2 cups chicken broth
- 1/2 tsp salt, to taste
- 1/8 tsp pepper, to taste
- 2 cups chicken, chopped (I like using a rotisserie)
- 1–2 2 oz jar of pimentos, chopped and drained
- rice, toast or biscuits
Instructions
- Saute the chopped green peppers and mushrooms in a pan along with the 8 T of butter. Cook until just slightly tender.
- Remove from the heat while you add the flour. Mix it into the pepper/mushroom mixture well.
- While it is off the heat, slowly add the milk substitute and chicken broth, mixing well.
- Once blended into the pepper/mushroom mixture, place back on medium heat and stir constantly until slightly thickened.
- Add in the chopped chicken, pimentos, salt and pepper. Cook for another 2-3 minutes until well heated through.
- Remove from heat and serve with toast, rice, rolls or biscuits. I serve mine with my homemade buttermilk biscuit recipe.
Notes
I like Ripple milk substitute best because I’ve found that almond milk (although I love it) imparts a non desired flavor to this type of dish.
I like to use 2 jars of pimentos and extra peppers in ours. You can follow the recipe as is, or add more, as desired.
Gluten free flour can be subbed for the regular flour.
Using a rotisserie for the chicken makes this a quick and easy dinner idea!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
