KEY INGREDIENTS
INGREDIENTS
  • 3 tablespoons butter or margarine
  • 1 cup (about 3 ounces) sliced fresh mushrooms
  • 1/4 cup chopped green bell pepper
  • 1/4 cup chopped onion
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 2 cans (12 fluid ounces each) NESTLÉ® CARNATION® Evaporated Milk
  • 3 large egg yolks, beaten
  • 2 cups cooked, chopped chicken breast meat
  • 2 tablespoons diced pimiento (optional)
  • 2 tablespoons dry sherry (optional)
  • 1 package (16.3 ounces) refrigerated biscuits, prepared according to package directions
MAKE IT
Step 1
Melt butter in large skillet over medium heat. Add mushrooms, bell pepper and onion; cook, stirring occasionally, for 1 to 2 minutes or until tender but not brown. Stir in flour, salt and paprika. Gradually add evaporated milk. Cook over medium heat, stirring constantly, until mixture comes to a boil.
Step 2
Whisk 1 cup thickened sauce into egg yolks; pour into saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Stir in chicken, pimiento and sherry. Heat through.
Step 3
Serve immediately over hot biscuits.
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