Course : Chicken
Serves: 6
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1/2 cup Margarine or butter
1 small Green bell pepper -- chopped
1 cup Chopped mushrooms
1/2 cup All-purpose flour
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 1/2 cups Milk
1 1/4 cups Chicken broth
2 cups Cut-up cooked chicken
2 ounces pimien chopped, Drained
3 Cup Hot cooked rice -- or patty shells

Preparation / Directions:

Heat margarine in 3-quart saucepan over medium-high heat. Cook bell pepper and mushrooms in margarine 3 minutes, stirring occasionally. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until bubbly; remove from heat. Stir in milk, broth and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and pimientos. Heat until hot. Serve over rice.

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