Chicken a La King

Pneuma's Note:

love the creamy taste of chicken, goes well with rice, as a topping for pasta noodles or scooped over puffed pastry cups

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Serves: 6

Yield: 1.0 big bowl

• ¾ cup sliced mushrooms (or 1 small can champignon, drained)
• 1 green bell pepper , chopped
• ½ cup butter
• ½ cup flour
• 1 teaspoon salt
• ¼ teaspoon pepper
• 2 cups chicken broth
• 2 cups light cream or 2 cups cookingcream or 2 cups non-dairy whipping cream
• 2 cups chicken , cooked and chopped into bite sized cuted
• 1 pimento pepper , chopped

Directions:

1. cook mushrooms, bell pepper with butter, salt and pepper for 2-3 minutes.
2. remove from heat and stir in flour.
3. return to heat, stir 1 min then add broth and cream, bringing it to a boil, stirring constantly until slightly thickened.
4. add the chicken into the pan and add pimento and heat through.
5. Serve warm with your favorite long pasta noodles (spaghetti,angel hair,fettuccini) or warm rice or puffed pastry shells.

Reviews

[Phat & Sassy]

This is one of my go-to recipes when I have leftover roasted chicken. I add about a tablespoon of low sodium chicken base and leave out the salt. Leftovers never tasted so GOOD! UPDATE: Last time I made this I was out of bell pepper and pimento, so I used what I had on hand: carrots, celery, onions, mushrooms and frozen peas. It was great too; like the inside of a chicken potpie.

[Chickee]

Yum! Great for a special occasion, you wouldn't want to have this too often though! It's fairly rich for a main dish in a pastry case, but could do nicely as an entree. We don't have pimentos so I used a little tabasco and some smoked paprika. Thanks!

[TasteTester]

There are so many reviews of this where it is described as "rich and creamy." Now I know why -- that's exactly what this is! I poached my chicken in a mixture of water and chicken broth, and also added some extra mushrooms. It turned out perfectly -- I used a sweet cherry pepper after zmailing Pneuma as to what type of pimento pepper was needed. (I was going to use the pimentos that come in a little jar but it didn't seem like it would go with this recipe. I'm glad I asked because the cherry pepper added the perfect touch.) We all loved it, and with the chicken/sauce mixture I had left over, it made a wonderful lunch the next day served over a thick slice of toast. Thanks for posting this terrific recipe, Pneuma.