1 pk Swiss mushroom soup mix
1 pk Instant chicken gravy
2 1/2 c Water
1 c Milk
3 c Cooked, diced chicken
1 (2 oz.) jar pimento, sliced
4 oz Mushrooms, sliced and
Sauteed
Sherry or white wine
(optional)
Mix soup mix with water; heat to boiling, stirring constantly. Let
simmer, covered, for several minutes. Bring back to boiling. Add
gravy mix and milk. Stir to blend. Cook several minutes. Add chicken,
pimento, mushrooms, and sherry or wine if desired. Taste before
seasoning with salt and pepper. To serve: Heat thoroughly and serve
over rice. For added flavor and color, add 2 tablespoons chopped
parsley to the rice. Serves 4 to 6. Can be made ahead. Freezes well.
