INGREDIENTS
8 tablespoons butter ½ cup
8 ounces cremini mushrooms or white button mushrooms sliced
1 small yellow onion chopped
1 green bell pepper diced
2 cloves garlic minced
½ teaspoon dry mustard
½ cup all-purpose flour
2 cups low sodium chicken broth
1 cup half and half
1 cup frozen peas
7 ounces diced pimentos well drained
3 cups cooked diced or shredded chicken
INSTRUCTIONS
Melt butter over medium-high heat in a large pot or Dutch oven.
Add the mushrooms and cook for 2-3 minutes. Add the onion and green pepper, cooking until the veggies soften and the mushrooms brown.
Reduce the heat to medium-low and add the garlic and dry mustard. Sprinkle in the flour while continuing to stir. Cook and stir for about 2 minutes. Slowly pour in the chicken broth while stirring to combine. Simmer until thickened.
Reduce heat to low and stir in the half and half, peas, pimentos, and cooked Chicken. Continue cooking and stirring until everything is hot. If the mixture becomes too thick, add one-quarter cup of chicken broth at a time to reach the desired thickness. Serve over rice, noodles, toast, biscuits, or puff pastry shells.
Notes
Take the time to brown the mushrooms. They taste better that way, and the dish is more visually appealing.
Don’t get too hung up in the blending of the flour with the mushrooms, onions, and peppers. It will all work out when you add the broth and the milk.
Drain the pimentos well because you don’t want the juice that they are packed in flavoring or coloring your dish.
Frozen peas are best in this dish. They retain their color, shape, and flavor during the simmering process much better than canned or fresh.
For a lower-fat version, cut the butter and cream in half. It will still be delicious, just not as rich.
If the mixture gets too thick, add one-quarter cup of chicken broth at a time to reach desired thickness.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power or on the stovetop on low.
To freeze, first cool completely. Then ladle into freezer bags. Lay the freezer bags down in a single layer on rimmed baking sheets and place the sheet in the freezer. Once fully frozen, stack the bags up on their side in the freezer to save on space. Thaw in the fridge overnight.
Nutrition
Calories: 373kcal | Carbohydrates: 21g | Protein: 14g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 213mg | Potassium: 576mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1783IU | Vitamin C: 62mg | Calcium: 80mg | Iron: 2mg
