Creamed Turkey or Chicken

1 can (12 oz.) PET Evaporated Milk
2 tsp flour
1 tsp chicken bouillon granules (or 1 cube)
1/4 tsp ground black pepper
1 green or red bell pepper, chopped
1 1/2 cups cooked, cubed turkey or chicken

In a medium saucepan, mix evaporated milk and flour until well blended; add bouillon, ground pepper and green pepper.

Heat over medium heat, stirring constantly, until mixture boils and thickens.

Add turkey and continue cooking until turkey is heated.

Serve on toast points or in patty shells.

Servings: 4
Source: J.M. Smucker Co.