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Chicken A La King Recipe
|Uncooked rice||1 Cup (16 tbs)|
|Margarine||3 Tablespoon (Acceptable)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Homemade chicken broth/Commercial low-sodium variety||3 Cup (48 tbs)|
|Nonfat dry milk||5 Tablespoon|
|Margarine||1 Teaspoon (Acceptable)|
|Fresh mushrooms||1⁄2 Pound, sliced|
|Diced cooked chicken||2 Cup (32 tbs)|
|Diced green bell pepper||1⁄4 Cup (4 tbs)|
|Pimiento||12 Ounce, drained and chopped (1 Jar)|
|Hot pepper sauce||3 Drop|
|Chopped parsley||1 Tablespoon|
Serving size: Complete recipe
Calories 2197 Calories from Fat 509
% Daily Value*
Total Fat 57 g87.9%
Saturated Fat 11.2 g56.2%
Trans Fat 0 g
Cholesterol 353.1 mg
Sodium 3529.7 mg147.1%
Total Carbohydrates 252 g83.9%
Dietary Fiber 14.8 g59.4%
Sugars 51.5 g
Protein 163 g326.5%
Vitamin A 249.2% Vitamin C 592%
Calcium 105.8% Iron 99%
*Based on a 2000 Calorie diet
In a large, heavy saucepan over medium-high heat, melt 3 tablespoons margarine and add flour.
Cook briefly, stirring often.
Slowly add salt and chicken broth, stirring constantly.
Cook until smooth.
Stir in nonfat dry milk and cook 1 minute.
In a small skillet over medium-high heat, melt 1 teaspoon margarine.
Add mushrooms and saute.
Remove from heat and add to sauce in large skillet.
Add chicken, bell pepper and pimiento.
Heat thoroughly and add sherry and hot pepper sauce.