7 Servings 20 min Cook
1 Cup, whole Mushrooms
1 Medium (approx 2-3/4" long, 2-1/2" dia) Green Bell Pepper
1 Cup Butter
1 Cup Wheat Flour
1 Tsp Salt
1 Tsp Pepper
1 Cube Chicken Broth Bouillon
1 Cup Lowfat Milk
1 Cup Water
8 Breast, bone and skin removed Chicken Breast
1 Cup, sliced Red Bell Pepper
1 Cup White Rice
Cook and stir drained mushrooms and green pepper in butter or margarine over medium heat for 5 minutes.
Remove from heat; reserve any liquid.
Blend in flour, salt, and pepper.
Cook over low heat, stirring constantly, until mixture is bubbly.
Remove from heat.
Stir in instant bouillon, milk, water, and reserved mushroom liquid.
Heat to boiling, stirring constantly.
Boil and stir for 1 minute.
Stir in chicken and pimiento.
Serve with the rice and enjoy!