Chicken a La King- Freezer Friendly

Submitted by Munchkin Mama

"This is very easy and tasty- pretty, too. (Despite my awful picture.) Can be served same day or frozen in larger quantities for OAMC. I also have the measurements to make this dish in larger quantities (x3, x6, or x9). If interested in these, just z-mail me and I'd be happy to supply them for you. I like to serve this with recipe #135487."

 

• Ready In: 35mins
• Ingredients: 11
• Yields: 6 1-cup servings

ingredients

• 4 ounces mushrooms, sliced
• 2⁄3 cup green pepper, chopped
• 1⁄2 cup butter or 1/2 cup margarine
• 1⁄2 cup flour
• 1⁄4 teaspoon black pepper
• 2 teaspoons chicken bouillon granules
• 2 cups milk
• 1 cup water
• 2 1⁄2 cups cooked chicken, cut up
• 4 ounces pimientos, drained
• rolls or toast

directions

1. In a large skillet over med-high heat, cook mushrooms and green pepper in butter until peppers are crisp-tender; Remove from heat.
2. Lightly spoon flour into a measuring cup, level off, and put into skillet.
3. Stir in flour and pepper. Return to low heat until mixture is smooth and bubbly, stirring constantly.
4. Stir in bouillon granules, milk, and water. Bring to a boil and stir 1 minute.
5. Stir in chicken pieces and pimento. Cook until thoroughly heated.
6. Freeze in a quart-sized freezer bag or serve immediately over puff pastry shells, biscuits, rolls, or toast.

Reviews

[Rachel Castle]

I served this to my family and it was well received. However, I did make a few small changes. I added 2 cloves minced garlic to the mushroom mixture, omitted the pimientos and served over baked potatoes. I like to cut the potato in half length wise, fluff it up a bit then pour on the chicken mixture. This recipe is a keeper. Thanks for posting. Rachel Castle

 

[rimrocknorth]

So much better than the ordinary chicken a la king, great for left over turkey. This one's a keeper...thanks for posting this.

 

[Chef Petunia]

A little more effort than some recipes I've made but this is excellent and worth the extra time. I made this to use up some canned milk I had that was approaching the "best use by" date and will put in the freezer for future meals. For the pimentos, I used jarred roasted red peppers which add a bit more depth of flavor. Thanks for sharing your recipe!

 

[SmoochTheCook]

This has such potential to be a 5 star recipe for my family and Rachel's suggestions (esp. the baked potatoes since my family alllll love them) make it one I'm going to try again. I love that it's freezer friendly, because I'm all about convenience these days with a broken neck. Thanks so much to you, Munchkin, and to Rachel for the great ideas!