3 Tbsp. butter or margarine
3 Tbsp. flour
1/2 tsp. salt
dash of pepper
dash of paprika
1 1/2 c. milk
1/2 c. chicken broth
1 small jar pimento
1 small jar sliced mushrooms
2 c. cooked chicken
6 frozen pastry shells
Melt butter in saucepan over low heat. Add flour, salt,
pepper and paprika; blend well. Add milk and broth; stir
constantly until mixture thickens. Add pimento, mushrooms and
chicken. Heat thoroughly. Bake pastry shells according to
package directions. Spoon creamed chicken over pastry shells.
Note: One-half cup cooked peas may be added for color.
This is a favorite at VIP Luncheons.
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