- 2 Chicken bouillon cubes
- 1 1/2 cup hot tap water
- 3 tbsp margarine
- 3 tbsp flour
- 2 1/2 cup diced cooked Chicken
- 1 cup cooked Peas
- 4 oz can sliced Mushrooms drained
- 1/2 cup sliced cooked carrots
- 1/4 cup chopped Onion
- 2 tbsp chopped pimento
- 1 tsp salt
Dissolve bouillon cubes in hot water. (or start with 1 ½ cup home made chicken broth for less sodium content). In saucepan, melt margarine, blend in flour. Add broth slowly, stirring. Cook on medium heat until thick, stirring constantly. Add other ingredients and heat until mixture bubbles. Serve over biscuits, rice, toast.
Remember to add the necessary bread exchange. ¾ cup serving (¼ recipe) - 164 calories 14.8 gm protein, 7.8 gm fat, 8.2 gm carbohydrate, 781.2 mg sodium, 211.6 mg potassium, 2.1 gm fiber, 39 mg cholesterol.