CHICKEN A LA KING
- 1/2 C butter
- 1 green bell pepper, chopped
- 3 oz. fresh mushrooms, chopped
- 1/2 C flour
- 1/2 t salt
- 1/4 t pepper
- 1 1/2 C milk
- 1 1/4 C chicken broth
- 2 C cooked chicken
- 1 4-oz jar pimentos (I only use 2 oz)
Serve over cooked rice, puff pastry or egg noodles
Melt butter, saute mushrooms and peppers until pepper cooked but still a bit crisp. Stir in flour, salt and pepper – cook over medium heat for a bit. Remove from heat and add broth and milk. Bring to a boil, then cook at boiling for 1 min. Stir in chicken and pimentos.
(once you add the milk and broth and bring to a boil, it thickens pretty quickly – thicken it until it’s a bit thinner than you want it, then stop cooking it – it will continue to thicken more)
Hello! My name is Jane Maynard and you've landed yourself on my blog, This Week for Dinner™. Every Sunday I share a weekly menu...and then count on you to share your own! You'll also find other deliciousness that I hope you'll enjoy!
