Creamy Chicken On Corn Muffins - cooking recipe

Ingredients

6 slices turkey bacon, cut crosswise in 1/2-inch pieces
1 (1.8 oz.) packet white sauce mix
2 c. skim milk
2 (6 3/4 oz. each) cans chunk breast of chicken (1 can drained, the other not)
1 1/2 c. frozen green peas
1 (4 oz.) jar chopped pimientos
4 corn muffins, split in half

Preparation

Fry bacon in a large skillet over medium-high heat until crisp, about 4 minutes.
Pour off all but 2 teaspoons drippings. Add white sauce directly from packet and stir into drippings until smooth and pasty.
Stir in remaining ingredients except muffins. Bring to a boil; reduce heat to medium and simmer, uncovered, 2 to 4 minutes until hot and thickened.
Meanwhile, toast muffins.
Top with chicken mixture.