Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup frozen peas
- 2 tablespoons finely chopped onion
- 1/4 cup chopped bell pepper
- 1/3 cup boiling water
- 2/3 cup flour
- 1 cup cold milk
- 2 cups chicken broth
- 2 teaspoons salt
- Pepper, to taste
- 1/2 teaspoon poultry seasoning
- 2 cups cooked chicken or turkey, diced
- 4 ounces mushroom stems and pieces, drained and chopped
- 1 tablespoon chopped pimiento
- Category:Chicken
Directions
Cook peas, onion, and green bell pepper in boiling water, covered, for 5 minutes.
Drain and save the liquid.
Blend flour with the milk.
Combine vegetable cooking liquid, broth, and seasonings; slowly stir into the flour mixture.
Heat the mixture until it comes to a boil while stirring constantly.
Boil 1 minute.
Add chicken and the cooked vegetables, mushrooms and pimiento.
Heat thoroughly and serve.