Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Henry Estate in Dallas, Texas in 1980.

Ingredients Edit

Directions Edit

  1. In large skillet melt butter over medium heat then add mushrooms, green pepper and onion stirring frequently and cook 3 minutes.
  2. Add chicken, sherry, bouillon, salt and pepper then stir milk and cornstarch until smooth and add to skillet.
  3. Stirring constantly and bring to a boil over medium heat and boil 1 minute.
  4. Stir in pimientos and serve over egg noodles.
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