Recipe: Baton Rouge Chicken (using cooked chicken)

BATON ROUGE CHICKEN

1 medium onion, chopped
1 stalk celery, diced
1 (14 1/2 oz) can chicken broth
1/2 cup heavy (whipping) cream
2 tbsp all-purpose flour
1 cup frozen peas
1 (4 oz) jar pimientos, drained, finely diced
2 tbsp spicy brown mustard
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/8 tsp ground cayenne pepper
3 cups cooked chicken, coarsely chopped
biscuits or hot steamed rice (to serve)

In large skillet, combine onion, celery and chicken broth. Bring to a boil; reduce heat to medium-low. Cover; simmer for 10 minutes.

In a jar with a tight-fitting lid, combine cream and flour; shake jar until mixture is smooth.

Whisk cream mixture into skillet. Stir in the peas, pimientos, mustard, salt, black pepper and cayenne. Bring to a boil; reduce heat to medium-low and simmer for 5 minutes, stirring occasionally.

Stir in the chicken and simmer until heated through, about 2 minutes.

Serve over biscuits or seamed rice.

VARIATION:
Add 1 cup sauteed sliced mushrooms or cooked corn and 1/2 cup shredded Cheddar cheese to the skillet along with chicken.

Servings: 4
Adapted from source: Ron West