What You’ll Need
3 tablespoons butter
8 ounces fresh mushrooms, sliced
1 (10-3/4-ounce) can cream of chicken soup
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups chunked cooked chicken (about 2 boneless, skinless chicken breasts)
1 cup frozen green peas, thawed
1 (2-ounce) jar diced pimientos, drained
What to Do
In a large skillet over medium heat, melt butter; saute mushrooms 4 to 5 minutes, or until tender. Add soup, milk, salt, pepper, and chicken; mix well and cook 3 to 4 minutes, or until hot.
Stir in peas and pimientos and continue cooking 5 to 7 minutes, or until warmed through.
Serve over warm cooked egg noodles or buttermilk biscuits. Wanna make your own biscuits? Try our easy recipe!