Ingredients
- ½ cup butter unsalted
- 8 ounces white mushrooms sliced
- 1 small yellow onion diced
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon Kosher salt
- ½ cup flour
- 2 cups chicken stock
- 1 cup half and half
- 1 cup petite frozen peas
- ½ cup pimentos drained and chopped
- 3 cups rotisserie chicken shredded
Instructions
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In a large high sided 12-inch skillet add butter and set over medium-high heat.
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When the butter is melted, saute mushrooms and onions until they start to soften, about 5 minutes.
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Season with garlic powder, black pepper, and kosher salt.
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Sprinkle in the flour and stir until a paste is formed.
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While stirring, slowly pour in the chicken stock and half and half. Stir to make sure no chunks of flour remain.
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Lower the heat to low and stir until the sauce has thickened, about 5 minutes.
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Stir in the peas, chopped pimentos, and rotisserie chicken.
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Serve over pasta, rice, or biscuits.
Nutrition Facts
Calories: 438
Carbohydrates: 29g
Protein: 11g
Fat: 32g
Saturated Fat: 19g
Cholesterol: 87mg
Sodium: 699mg
Potassium: 554mg
Fiber: 4g
Sugar: 7g
Vitamin A: 1838IU
Vitamin C: 38mg
Calcium: 87mg
Iron: 2mg