"Easy and elegant chicken dish. It's a great way to use leftover chicken or turkey. Green pepper and red pimientos make this a pretty dish to serve at Christmas or anytime. Serve over cooked rice, toast, or noodles. Can be made ahead and reheated...."
INGREDIENTS
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1 (4.5 ounce) can mushrooms, drained, liquid reserved
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1 green bell pepper, chopped
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1/2 cup butter
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1/2 cup all-purpose flour
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1 teaspoon salt
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1/4 teaspoon ground black pepper
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1 1/2 teaspoons chicken bouillon powder
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1 1/2 cups milk
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1 1/4 cups hot water
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4 cooked, boneless chicken breast halves, chopped
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4 ounces chopped pimento