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1 can (4 ounces) mushrooms, drained ¼ cup chopped green pepper ¼ cup butter ¼ cup flour 1 teaspoon salt 1/8 teaspoon pepper 1 cup chicken broth 1 cup milk 1 cup diced cooked chicken ¼ cup chopped pimento |
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Sauté mushrooms and green pepper in butter. Blend in flour, salt and pepper. Let bubble. Slowly stir in chicken
broth and milk; bring to boiling over low heat, stirring constantly. Boil 1 minute. Add chicken and pimento; heat through. Serve in Toast Cups. To make Toast Cups, cut crust from day-old bread; brush lightly with melted butter. Press into muffin pans or custard cups. Toast in oven at 350 degrees F for 15 to 30 minutes. Serves six. |
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