1/4 cup margarine or butter
1/3 cup flour
1 cup chicken bouillon
3/4 cup milk
2 cups cubed cooked chicken
1 cup frozen sweet peas
1 cup fresh baby carrots sliced
1 large boiled potato cut into cubes
Melt margarine in 10-inch castiron skillet. Stir in flour and pepper; cook 1 minute, stirring constantly, until smooth and bubbly.
Gradually stir in broth and milk; cook until mixture boils and thickens, stirring constantly. Add chicken, peas, carrots, and potato; cook until hot and bubbly.
Makes 5 servings
Submitted By: Dig from WI on 2004-12-19