Chicken A La King Recipe
Ingredients
| Sliced mushrooms | 2 Can (10oz), drained | |
| Green pepper | 1 Cup (16 tbs), diced | |
| Butter/Margarine | 1 Cup (16 tbs) | |
| All purpose flour | 1 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Light cream | 2 Cup (16 tbs) | |
| Chicken broth | 2 1/2 Cup (16 tbs) | |
| 4 cups cut up cooked chicken | ||
| 2 jars (4 ounces each) pimiento, drained and chopped | ||
Directions
In Dutch oven, cook and stir mushrooms and green pepper in butter 5 minutes.
Stir in flour, salt and pepper.
Cook over low heat, stirring constantly, until bubbly.
Remove from heat; stir in cream, broth and reserved mushroom liquid.
Heat, stirring constantly, until sauce boils.' Boil and stir 1 minute.
Stir in.chicken and pimiento; heat until hot.
(Can be served immediately on toast, hot rice or in patty shells.12 to:14 servings.)
Divide between three 1 quart freezer containers.
Cool quickly.
Cover, label and freeze. 45 minutes before serving, remove 1 container Chicken a la King from freezer.
Have ready: toast, hot'rice or patty shells.
Dip container of chicken into very hot water just to loosen.
Place 1/2 cup water and frozen block immedium saucepan.
Cover tightly; heat over medium low heat, turning occasionally, until hot and bubbly.
Serve on toast, hot rice or in patty shells.
Stir in flour, salt and pepper.
Cook over low heat, stirring constantly, until bubbly.
Remove from heat; stir in cream, broth and reserved mushroom liquid.
Heat, stirring constantly, until sauce boils.' Boil and stir 1 minute.
Stir in.chicken and pimiento; heat until hot.
(Can be served immediately on toast, hot rice or in patty shells.12 to:14 servings.)
Divide between three 1 quart freezer containers.
Cool quickly.
Cover, label and freeze. 45 minutes before serving, remove 1 container Chicken a la King from freezer.
Have ready: toast, hot'rice or patty shells.
Dip container of chicken into very hot water just to loosen.
Place 1/2 cup water and frozen block immedium saucepan.
Cover tightly; heat over medium low heat, turning occasionally, until hot and bubbly.
Serve on toast, hot rice or in patty shells.
Chef
