2 stick butter or margarine (I use only 1 stick and a little olive oil)
1 1/2 c. flour
8 cups (abt) chicken broth
1 c. half and half
1 lb. cooked, skinned chicken, diced
1 large red bell pepper, cut in 1/4 inch strips
1 large green bell pepper, cut in 1/4 inch strips
1/2 lb. sliced mushrooms, sauteed
salt and white pepper to taste
Baked puff pastry or rice
Melt butter in large saucepan. Whisk in flour, cooking over moderate heat a few minutes. Gradually add chicken broth, whisking and cooking until thickened. Whisk in half and half. Simmer over low heat about 20 minutes. Add more chicken broth for desired consistency. Add chicken, bell pepper, mushrooms, salt and pepper. Cook over low heat until heated through. Serve in pastry shells or over rice. Serves 8
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