Steph's Chicken a La King

This recipe appeared in our local newspaper from GreenvilleOnline.com from the Supper Swap Girls. It's a little different from other chicken a la King recipes with the vegetables it uses. Just use some grilled chicken or rotisserie chicken and you can probably use frozen green beans instead of fresh.

• Ready In: 40 mins
• Serves: 8

Ingredients

• 8  carrots, peeled and diced
• 1  lb green beans, snapped and halved
• 1 (15 ounce) can white shoepeg corn, drain and reserve the juice in case you need it for gravy
• 5  large chicken breasts, cooked and diced into large pieces
• 1  chicken bouillon cube
•  celery salt
• 3  tablespoons flour
• 1⁄8 teaspoon salt
• 1  teaspoon ground mustard
• 1 1⁄3 cups  hot milk
• 3  tablespoons butter

Directions

1. Place carrots and green beans in a large saucepan. Add water to cover and bring to a boil. Add the chicken bouillon cube and a few shakes of celery salt. Blanch for a few minutes, just until tender. Drain the vegetables, reserving the cooking water.
2. In a large skillet, heat the butter over medium heat until it stops bubbling but before it turns brown. Whisk flour, salt and dry mustard into the butter and cook for 2 minutes. Whisk hot milk into the pan and turn heat on high. Once it reaches a boil, remove pan from heat. You can then add the steaming vegetable broth and the juice from the canned corn to increase the quantity of gravy. Make sure it is hot before you add it to the gravy.
3. Once you have the desired amount of cream gravy, add the chicken, corn, carrots and green beans. Heat until just warmed through.
4. Serve over toast or biscuits.