Sooooo good served over puff pastry shells
Original recipe yields
6 servings
Cooking day instructions
In large skillet over medium-high heat, cook mushrooms and green pepper in margarine until green pepper is crisp-tender; remove from heat. Lightly spoon flour into measuring cup; level off. Stir in flour and pepper. Cook over low heat until mixture is smooth and bubbly, stirring constantly. Stir in bouillon granules, milk, and water. Bring to a boil. Boil and stir 1 minute. Stir in chicken and pimiento. Cook until thoroughly heated. Freeze, using freezer bag method.
Serving day instructions
Thaw and reheat in saucepan. Serve over puff pastry shells or toast.