1/2 cup butter or margarine
1 small green bell pepper, chopped (1/2 cup)
3 ounces fresh mushrooms, sliced (3 ounces)
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups milk
1 1/4 cups chicken broth
2 cups cut-up cooked chicken or turkey
1 jar (2 ounces) diced pimientos, drained
Melt butter in 3-quart saucepan over medium-high heat. Cook bell pepper and mushrooms in butter, stirring occasionally, until bell pepper is crisp-tender.
Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and pimientos; cook until hot.
Melt butter and flour together, wisk until all clumps disappear.
Add salt, pepper, milk and chicken broth and let cook on high for 30 mins
Add salt, pepper, cooked chicken and mushrooms, turn heat down to low and cook for 4-5 hours
Add pimentos and peppers, cook on low for additional 1 hour
** If sauce is not thick enough, 30 minutes prior to serving, remove about 2 cups of sauce (no chicken or vegetables in the sauce) and wisk in 2 tablespoons of flour. Stir back into crockpot and the sauce should thicken to desired consistency.
Serve over rice, toast, pasta or puff pastry. This recipe will make about 6 servings.