1. 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.
2. 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.
3. Stir in chicken and pimientos cook until hot. Serve over toasted bread triangles.
Instead of using fresh mushrooms, you can use a 4-ounce can of mushroom pieces and stems, drained. For a little extra flavor, save the mushroom liquid and use it as part of the milk.
1 SERVING: Calories 375 (Calories from Fat 190) Fat 21g (Saturated 5g) Cholesterol 45mg Sodium 790mg Carbohydrate 26g (Dietary Fiber 1g) Protein 20g * % DAILY VALUE: Vitamin A 24% Vitamin C 16% Calcium 12% Iron 12% * DIET EXCHANGES: 1 1/2 Starch, 1 Vegetable, 2 Medium-Fat Meat, 2 Fat * CARBOHYDRATE CHOICES: 2
From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.