Friday, April 11, 2008

Chicken a la King

1/2 cup butter or stick margarine
1 small green bell pepper, chopped (1/2cup) (You could use a red bell pepper too.)
1/2 cup onion, chopped *
1 cup sliced fresh mushrooms or (1 can 4 ounces of canned mushrooms)
1/2 cup all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 cups milk
1 1/4 cups chicken broth
1/2 cup frozen peas*
2 cups cut-up chicken or turkey ( you could even use a can of tuna)
1 jar (2 ounces)diced pimientos, drained
3 cups hot cooked rice or 12 triangles of toasted bread
* Added to the recipe

1. Melt butter in 3-quart saucepan over medium-high heat. Cook bell pepper,onion 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.

The Results:
This turned out good for a fast meal. I got the recipe out of the Betty Crocker cookbook. I didn't have any pimientos on hand so I didn't add them. I'm sure they would have been good with it though. I also added the onion and peas to the ingredients. I thought it needed it. :) This could also make a good chicken pot pie filling. Just buy or make 2 pie crusts. You could serve this over toast, rice or noodles. Whatever floats your boat.

1 comment:

Deborah said...

I just made chicken a la king as well! Your version sounds delicious!