| Yields | Prep | Cook |
|---|---|---|
| 4 servings | 15 min | 15 min |
Description
This is a classic recipe made a little easier with the use of rotisserie chicken. Delicious served in puff pastry cups or over toast points or toasted english muffins.
Instructions
CUBE 2 C rotisserie chicken
DISSOLVE 2 T chicken bouillon granules in 1 C warm water
MIX 1/2 C flour, 3/4 t salt, 1/8 t pepper, and 1/4 t garlic powder in a bowl
MELT 6 T butter in a medium/large saucepan
MIX in flour mixture to form a roux, then COOK over medium heat for 30 seconds to cook out raw flour taste
POUR chicken bullion mixture into pan, and incorporate using a whisk, removing lumps. Quickly WHISK in 2 C milk, and continue stirring until desired thickness is achieved
ADD 1 can mushroom stems and pieces, 1/4 C chopped pimento, and cubed chicken and HEAT through
SERVE over puff pastry shells, toast points, or toasted English muffins
Ingredients
| Amount | Name | Details |
|---|---|---|
| 2 Cup | Rotisserie chicken | cubed (may use more if desired) |
| 6 Tablespoon | Butter or margarine | |
| 1/2 Cup | all-purpose flour | (can substitute 1/4 c. cornstarch) |
| 3/4 Teaspoon | salt | |
| 1/8 Teaspoon | black pepper | |
| 2 Cup | milk | |
| 1 Cup | water | |
| 2 Tablespoon | Instant chicken bouillon granules | |
| 1/4 Teaspoon | garlic powder | (add more if desired) |
| 1 (4 ounce) Can | mushroom stems and pieces | drained |
| 1/4 Cup | chopped pimento | (small jar) |
| 4 servings Each | baked puff pastry shells or toast |