 |
| Chicken A La King |
| 1/2 cup margarine or butter 1 small green bell pepper (chopped) 1 can mushroom stems and pieces, drained and liquid reserved or 1 cup of fresh mushroom chopped 1/2 cup all purpose flour 1/2 teaspoon salt 1/4 teaspoon pepper 1 1/2 cups milk 1 1/4 cups chicken broth 2 cups cut up cooked chicken 1 jar dried pimientos, drained cooked rice |
|
 |
 |
 |
 |
 |
| Heat margarine in 3-quart saucepan over medium high heat. Cook bell pepper and mushrooms in margarine 3 minutes, stirring occasionally. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until bubbly; remove from heat. Stir in milk, broth and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and pimientos. Heat until hot. Serve over rice. |
| Makes 6 Servings |