Categories: Chicken, Main Dish, Paula Deen

Ingredients

• 1/2 cup butter
• 8 ounces sliced fresh mushrooms
• 3 green onions, sliced both white and green parts
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1 (14 1/2 ounce) box chicken broth
• 1 cup heavy whipping cream
• 2 cups chopped cooked chicken
• 1 (2 ounce) jar diced pimentos, drained
• hot cooked rice or toast points

Directions

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

2. Add mushrooms and green onion, cook 5 minutes, stirring occasionally.

3. Stir in flour, salt, and pepper, and cook, stirring occasionally, 2 minutes.

4. Gradually stir in chicken broth and cream, stirring constantly, and cook 5 minutes, or until slightly thickened.

5. Add chicken and pimento, and cook 5-8 minutes, or until thick and bubbly.

6. Serve over hot cooked fluffy rice or toast points.

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