KEY INGREDIENTS
INGREDIENTS
- ●3 tablespoons butter or margarine
- ●1 cup (about 3 ounces) sliced fresh mushrooms
- ●1/4 cup chopped green bell pepper
- ●1/4 cup chopped onion
- ●2 tablespoons all-purpose flour
- ●1/2 teaspoon salt
- ●1/2 teaspoon paprika
- ●2 cans (12 fluid ounces each) NESTLÉ® CARNATION® Evaporated Milk
- ●3 large egg yolks, beaten
- ●2 cups cooked, chopped chicken breast meat
- ●2 tablespoons diced pimiento (optional)
- ●2 tablespoons dry sherry (optional)
- ●1 package (16.3 ounces) refrigerated biscuits, prepared according to package directions
MAKE IT
Step 1
Melt butter in large skillet over medium heat. Add mushrooms, bell pepper and onion; cook, stirring occasionally, for 1 to 2 minutes or until tender but not brown. Stir in flour, salt and paprika. Gradually add evaporated milk. Cook over medium heat, stirring constantly, until mixture comes to a boil.
Step 2
Whisk 1 cup thickened sauce into egg yolks; pour into saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Stir in chicken, pimiento and sherry. Heat through.
Step 3
Serve immediately over hot biscuits.