_6 servings_
1 cup frozen green peas
2 tablespoons finely chopped onion
¼ cup chopped green pepper
⅓ cup boiling water
⅔ cup flour
1 cup cold milk
2 cups chicken broth
2 teaspoons salt
Pepper, as desired
½ teaspoon poultry seasoning
2 cups diced cooked chicken or turkey
1 can (4 ounces) mushroom stems and pieces, drained and chopped
1 tablespoon chopped pimiento
Cooked rice, toast, or biscuits
Cook peas, onion, and green pepper in boiling water in a covered pan 5
minutes. Drain; save the liquid.
Blend flour with milk. Combine vegetable cooking liquid, broth, and
seasonings; slowly stir in flour mixture. Bring to a boil, stirring
constantly; cook 1 minute.
Add chicken, cooked vegetables, mushrooms, and pimiento. Heat
thoroughly and serve on rice, toast, or biscuits.
NOTE: Two chicken bouillon cubes and 2 cups of hot water may be used to
make broth. Decrease salt to 1 teaspoon.
_Menu suggestion_
Serve with green beans, molded pineapple and carrot salad, and apple
crisp.