Chicken a la King
This is one of my fave dishes to have on a cold winter’s day. Not everyone in my family eats it, but it is definitely a comfort food for me and reminds me of the meals I shared with my brothers and sister growing up. Although we used creamed soup and canned biscuits, but it was still good eats.
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
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)