1/2    cup butter
1/2    cup all-purpose flour
1       teaspoon salt
2       cups chicken stock
2       cups light cream
2       cups milk
4       cups chopped cooked chicken
1       8-ounce can water chestnuts, sliced and drained
1       2-ounce jar pimientos, drained and chopped
1/4    cup sherry (optional)

​

In a saucepan melt the butter. Add the flour and salt, and cook until bubbly. Add the chicken stock. Stir with wire whisk until smooth. Add the cream and milk. Simmer for 30 minutes. Add the chicken, water chestnuts, pimientos, and sherry, and heat thoroughly when ready to serve. Yield: 8 servings.

​

From Recipes from Miss Daisy’s