- ½ c. butter
- ½ c. red bell pepper, chopped (original recipe calls for pimiento peppers but bell peppers work great too)
- ½ c. green pepper
- ———————Sauté just until soft. Then add flour.
- ½ c. flour
- ——————Add to butter mixture and mix well to make a roux. Let it bubble.
- 2 small cans mushrooms and juice
- 3 c. chicken broth
- ———————-Add and bring to boil to thicken.
- 1 c. cream
- 5 c. cooked chicken, shredded ( Rotisserie chicken works beautifully!)
- salt and pepper
- ———————-Add. Don’t boil after adding cream.
- (Add ¼ c. milk to thin if needed.)
To make the ‘crowns’: Buy white or wheat bread at the store – not whole wheat, just the cheapo wheat kind. (Or you can use white if you prefer.) Get out your muffin tin. Place a slice of bread over a muffin hole. Push in on the four sides and push down into the muffin hole. Don’t squash the bread, but use enough force so that it stays down in the muffin hole. The four corners should be sticking up to create a crown. Bake at about 250 until toasted and dry. I can’t remember how long it takes (and neither can my Mom 🙂 so keep checking them every 5 minutes. When done, the bread will be like toast, and you will be able to lift the crowns out of the muffin tin and they will hold their crown shape.
To serve: Place one or two bread ‘crowns’ on your plate and ladle the chicken gravy over the crowns. Using a fork or a knife, cut the crown into pieces and eat with the chicken gravy.
