3lb (1.35kg) Chicken, cooked
4 oz (100g) Mushrooms, sliced
1 Green Pepper, de-seeded & sliced
2 oz (50g) Butter
1 dessertspoon Plain Flour
1 pint (600ml) Chicken Stock
1/4 pint (150ml) Cream
Remove the flesh from the carcass of the cooked Chicken. Cut into large chunks. Fry the Mushrooms and Green Pepper in the Butter until soft. Stir in the Flour and Stock. Bring to the boil. Add the Chicken and cook until the Chicken is hot. Add the Cream. Serve with Boiled Rice. Serves 4.
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