Chicken A La King

Chicken A La King
From: Karen of  Arcadia

2 oz. can of sliced mushrooms, drained                ¼ cup diced green bell pepper
¼ cup butter or margarine                                    ¼ cup all purpose flour
1 teaspoon salt, ½ teaspoon black pepper            1 cup chicken broth
1 cup cream or whole milk                                   1 cup diced cooked chicken
¼ cup chopped pimiento, Optional                        bread for toast  OR  pastry shells

In a skillet melt butter and sauté mushrooms and bell pepper for several minutes. Sprinkle in the flour, salt and pepper and cook, stirring until bubbly.  Slowly add In the cream or milk and the broth.  Bring to a boil over low heat, stirring constantly. Cook for one minute after it boils.  Add in the chicken and pimiento and cook until Heated through.  Serve in toast cups* or pastry shells. *NOTE:  To make toast cups:  Cut the crust off a piece of bread, form into a muffin Tin, toast in the oven until the desired darkness.  Take out of the tin and serve on a Plate.  Or the baked pastry shells could be used in the same way.

Recipes of Week – February 12-16, 2007