White rice
Sauce:
1/2 C. margarine
2 tsp. salt
1/2 tsp. pepper
1/2 C. flour
Melt margarine, sprinkle flour until paste, add 3 C. chicken broth. Add 1 C. half and half and 1 C. cream of chicken soup. If you want, you can add additional chicken to this mixture...cook chicken beforehand and cut up into squares.
Toppings:
green peppers
red peppers
pineapple tidbits
Chinese noodles
tomatoes
cheese
frozen peas
toasted coconut
slivered almonds
chopped green onion
mushrooms
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1 comment:
Very yummy, but my sauce was not as thick as I remember your sauce being. Should I reduce the chicken stock down more before adding the soup & half & half?
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