Chicken N Biscuits

• 1 1/2 to 2 lb. chicken tenders
• 1 medium green or red pepper, chopped fine
• 1 small onion, chopped fine
• 1 c. flour
• 2 cans Campbell's chicken broth
• 1 can water
• 1 large can mushrooms, drained
• 1/3 c. chopped pimientos (optional)
• 1 1/2 c. milk
• 2 egg yolks
• 2 tsp. salt
• 1/2 tsp. pepper

1. Wash chicken tenders; place in single layer in microwave dish. Add 1/4 cup water; poach 12 minutes, turning over after 6 minutes.
2. Let stand until cool.
3. Cut into large bites.
4. Saute pepper and onion in 1 stick melted butter for 3 to 5 minutes, until tender.
5. Blend in flour.
6. Add chicken broth and water; mix well.
7. Cook 4 to 6 minutes, stirring every 2 minutes, until thick. Add chicken, mushrooms, pimientos, salt and pepper.
8. Beat egg yolks in milk; add to above mixture.
9. Cook for 10 minutes, stirring every 2 minutes.
10. One cup frozen peas may be added the last 5 minutes, if desired.
11. Serve over Bisquick baking powder biscuits, mashed potatoes or puff pastry cups.
12. Serves 6 to 8.

chicken tenders, red pepper, onion, flour, campbells chicken, water, mushrooms, pimientos, milk, egg yolks, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=960052 (may not work)