This is the best comfort food! I got this recipe while I was in college and it has become a family favorite. I usually double the recipe and eat the leftovers for lunch.
- 2 oz can mushrooms
- 1/4 c. peas
- 1/4 c. butter
- 1/4 c. flour
- 1 c. chicken broth
- 1 c. half-and-half
- 1 c. diced chicken
- 1/4 c. pimentos
- 4-6 servings rice (I like jasmine rice)
- Pepperidge Farms pastry shells
- salt and pepper
Cook rice according to package directions.
Cook chicken in water on stove top.
Sauté mushrooms in butter; blend in flour, salt and pepper until well bended.
Slowly stir in chicken broth and cream, bring to a boil over low heat, stirring constantly. Boil 1-2 minutes. Add chicken, peas and pimientos, heat through. Serve in Pepperidge Farms pastry shells.