1/4 c. butter
3 tbsp. plain flour
1 can (10 3/4 oz.) cream of mushroom soup, undiluted
1/4 c. milk
1/2 c. peas
2 tsp. instant chicken bouillon
Pinch of pepper
2 c. cubed, cooked chicken or turkey
4 to 6 English muffins, split and toasted

Place butter in 1 quart glass measuring cup and cook on High 1 1/2 minutes. Add flour, 1 tablespoon at a time, stirring constantly until smooth. Blend in soup, milk, bouillon and pepper. Cover with plastic wrap and cook on High 3 minutes. Stir three times. Add chicken and peas and continue to cook on High 4 to 5 minutes until heated through. Spoon over English muffins. Serves 4 to 6.

Personal Note: Substituting a combination of carrots, peas, and corn for the peas makes an interesting and colorful dish.