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Chicken a la King

by on February 6, 2013

Chicken a la KingThis is one of my favorites. One of those home cooked comfort foods that can be made from scratch or if you’re pressed for time, crack open a couple cans of cream of mushroom soup, add cooked diced chicken and enough water or milk to the consistency you like, serve over biscuits and you’ve got a nice hot meal on a cold winter’s day.

Here’s my favorite from scratch a la King recipe. I skip the rice and pimentos and serve this over biscuits, but it’s equally good by itself. 🙂

1/2 cup butter or margarine

1 small green bell pepper, chopped (1/2 cup)

3 ounces fresh mushrooms, sliced (3 ounces)

1/2 cup Gold Medal® all-purpose flour

1/2 teaspoon salt

1/4 teaspoon pepper

1 1/2 cups milk

1 1/4 cups Progresso® chicken broth (from 32-ounce carton)

2 cups cut-up cooked chicken or turkey

1 jar (2 ounces) diced pimientos, drained

3 cups hot cooked rice


  1. Melt butter in 3-quart saucepan over medium-high heat. Cook bell pepper and mushrooms in butter, stirring occasionally, until bell pepper is crisp-tender.
  2. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and pimientos; cook until hot. Serve over rice.

Makes 6 servings (1 1/2 cups each)


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