2 (10 ounce) cans chicken
15 oz. can sweet peas, drained
4 ounce can mushrooms
1 small onion, diced
1 cup chicken broth
1 cup milk
2 oz. jar pimentos, drained
1/4 cup butter
1/4 cup flour
1 tbsp. olive oil
1 tsp. salt
1/2 tsp. pepper
Serve with biscuits, noodles, or rice
In a large skillet or saucepan, saute olive oil, onions, and mushrooms until onions are translucent.
Add butter. Once the butter is melted, whisk in flour and let cook 30 seconds.
Slowly whisk in chicken broth, allowing it to return to a simmer before adding more liquid.
Slowly whisk in milk, allowing it to return to a simmer before adding more liquid.
Stir in chicken, peas, and pimentos.
Serve over biscuits, rice, or pasta.
