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2 chicken breasts
3 chicken bouillon cubes
1/2 stick oleo
3 stalks celery
1/2 green or red pepper
4 Tbsp. flour
1 c. milk
2 c. chicken broth
1 pkg. frozen peas

Cook chicken until tender with the bouillon cubes and
salt and pepper. Remove from bone and chunk. Strain the
broth. Saute an onion, celery and peppers until soft but not
brown in oleo. In same pan, add flour and stir until it is
lump free. Then add milk and broth, turn on low heat and stir
until it thickens. Cook peas separately (drain). Put chicken,
peas and sauce together and add 1 small can mushrooms, if
desired. Serve over hot biscuits or toast. Delicious.

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