Creamed Chicken

• 1/4 c. butter
• 1/4 c. chopped green pepper
• 6 Tbsp. flour
• 1 c. chicken stock
• 1 c. milk
• 2 egg yolks, slightly beaten
• 1/4 c. medium sherry
• 1/8 tsp. nutmeg
• salt and pepper to taste
• 2 c. diced cooked chicken
• 1/4 c. chopped pimento
• 1 can cream of chicken soup

1. In a heavy saucepan, over low heat, melt the butter.
2. Add green pepper.
3. Cook gently about 5 minutes.
4. Stir in flour.
5. Add chicken stock and milk.
6. Cook and stir constantly until boiling and thickened.
7. Remove from heat.
8. Mix a little of the sauce with the egg yolks.
9. Stir back into remaining sauce.
10. Stir in sherry, nutmeg, salt and pepper.
11. Return to low heat and cook and stir for a few minutes.
12. Add chicken, pimento and cream of chicken soup. Reheat gently.
13. Serve in tart or patty shells.
14. Sprinkle with paprika.

butter, green pepper, flour, chicken stock, milk, egg yolks, sherry, nutmeg, salt, chicken, pimento, cream of chicken soup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=70196 (may not work)