Chicken Dinner Bake

• 1 envelope dry turkey noodle soup mix
• 1 (3 oz.) can diced mushrooms, drained (reserve liquid)
• 6 oz. can (2/3 c.) evaporated milk
• 1/3 c. butter
• 1/4 c. chopped onions
• 1/3 c. flour
• 1/4 tsp. salt
• dash of pepper
• 2 c. diced, cooked chicken
• 1/2 (10 oz.) pkg. frozen peas
• 1/4 c. chopped pimiento

1. Combine soup mix and 1 1/2 cups water and bring to a boil. Reduce heat and simmer 5 minutes.
2. Add mushroom liquid and milk. In a large skillet, melt butter.
3. Cook onions until tender, but not brown.
4. Blend flour, salt and pepper.
5. Add soup mixture; cook and stir until thick and bubbly.
6. Add mushrooms, chicken (cut up), peas and pimiento.
7. Pour into 1 1/2-quart casserole.
8. Bake at 350u0b0 for 45 minutes.
9. Serves 8.

mushrooms, milk, butter, onions, flour, salt, pepper, chicken, frozen peas, pimiento

Taken from www.cookbooks.com/Recipe-Details.aspx?id=719134 (may not work)