1/4 cup butter
1/4 cup white wheat flour
1/2 tsp. salt
1/4 tsp. pepper
2 cups chicken stock
2/3 cup evaporated milk
2 cups chopped chicken–cooked
4-oz. jar pimiento–chopped & drained
- Melt butter, remove pan from heat.
- Slowly add flour, stirring into butter.
- Add evaporated milk, then broth. Return to heat and add chicken, salt and pepper.
Serves 8 to 9.
- When doubling recipe, 1 can Cream of Celery soup may be substituted for evaporated milk.