Chicken (Or Turkey) a La King

Submitted by Chef AprilAllYear

"This is the Chicken a la King recipe from my first cookbook, a Betty Crocker version, circa 1980. The pages are dog eared and/or missing, full of rips and tears, and thoroughly used. I am submitting this recipe to keep it past the life of my old beloved cookbook. I have used this recipe for day after Thanksgiving turkey leftovers since I began making my own turkey. It's just as important now to my family as the Thanksgiving bird in its first form."

 

• Ready In: 30mins
• Ingredients: 12
• Yields: 1 pot
• Serves: 6

ingredients

• 1 (14 ounce) can mushroom stems and pieces, drained (reserve liquid)
• 1 small green bell peppers, chopped or 1/2 cup chopped green bell pepper
• 1⁄3 cup margarine or 1/3 cup butter
• 1⁄2 cup all-purpose flour
• 1 teaspoon salt
• 1⁄4 teaspoon pepper
• 1 1⁄2 teaspoons instant chicken bouillon
• 1 1⁄2 cups milk
• 1 1⁄4 cups hot water
• 2 cups cut up chicken or 2 cups turkey
• 1 (4 ounce) jar whole pimiento, chopped
• rice or noodles

directions

1. Cook and stir mushrooms and green pepper in margarine or butter over medium heat 5 minutes, remove from heat.
2. Blend in flour, salt and pepper.
3. Cook over low heat, stirring constantly, until the mixture is bubbly; remove from heat.
4. Stir in instant bouillon, milk, water and reserved mushroom liquid.
5. Heat to boiling, stirring constantly.
6. Boil and stir 1 minute.
7. Stir in chicken and pimiento; heat through.
8. Serve over toast, hot mashed potatoes, waffles, rice or noodles.