Ingredients:
½ cup (1 stick) butter unsalted
8 ounces white mushrooms sliced
1 medium yellow onion diced
¼ cup diced hot peppers (optional)
1 teaspoon garlic powder
½ teaspoon black pepper
½ teaspoon salt or to taste
½ cup all-purpose flour
2 cups chicken stock
1 cup half and half
1 cup frozen petite peas
½ cup pimentos drained and chopped (optional)
3 cups cooked shredded chicken or shredded rotisserie chicken

Instructions:
1. In a 6 qt dutch oven/pot, melt butter over medium-high heat. Add mushrooms, onions and hot peppers (if using), and cook until they start to soften, about 5 minutes.
2. Season with garlic powder, black pepper, and salt.
3. Sprinkle in the flour and stir until a paste is formed. Cook for 2 minutes.
4. While stirring, slowly pour in the chicken stock and half and half. Stir to make sure no chunks of flour remain.
5. Turn the heat to low and stir until the sauce has thickened, about 5 minutes.
6. Stir in the peas, chopped pimentos, and rotisserie chicken. Cook until heated through, about 3 minutes more.
7. Serve over pasta, rice, or biscuits.


Comments: The squirrels give this one two tails up. We never had pimentos on hand, so skipped that and added some hot peppers instead. Two cooked chicken breasts will give you about 3 cups (The Rev (wife) and I aren't much into thigh meat). Next time, I'd cut back a little on the flour, maybe a third cup or add an additional half cup the chicken stock. This came out a little too thick. There are biscuits under there in this photo. This is a blend of multiple recipes on the net. I forgot to jot down the websites, but after I hit six with literally the same recipe/instructions, i figured this was the one to try. The Rev said this is a keeper. Why do I call my wife, "The Rev?" She's an ordained minister serving as a hospital chaplain (and non-furry).