Chicken À La King

Name: Chicken À La King
Yield: 6 servings
Ingredients: 1/4 cup (60 mL) butter; 1 onion chopped; 1 green bell pepper chopped; 1/4 lb (112 g) fresh mushrooms sliced; 1/3 cup (80 mL) all-purpose flour; 1 cup (250 mL) chicken broth; 1 cup (250 mL) Milk; 1 tsp (5 mL) salt; 1/2 tsp (2 mL) pepper; 3 cups (750 mL) cooked chicken diced; 1 cup (250 mL) frozen or fresh peas; 1/4 cup (60 mL) diced pimiento - optional

This recipe is taken from the 1995 Milk Calendar. This is the Chicken À La King recipe.

Prep: 20 min
Cooking: 15 min - 20 min

Yields 6 servings

Ingredients

1/4 cup (60 mL) butter
1 onion chopped
1 green bell pepper chopped
1/4 lb (112 g) fresh mushrooms sliced
1/3 cup (80 mL) all-purpose flour
1 cup (250 mL) chicken broth
1 cup (250 mL) Milk
1 tsp (5 mL) salt
1/2 tsp (2 mL) pepper
3 cups (750 mL) cooked chicken diced
1 cup (250 mL) frozen or fresh peas
1/4 cup (60 mL) diced pimiento - optional

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Preparation

Melt butter in a large saucepan. Add onion, green pepper and mushrooms. Cook 3 min until softened. Sprinkle with flour. Cook 2 min. Whisk in chicken stock and milk. Bring to a boil. Reduce heat. Cook gently 5 min.

Add salt, pepper, chicken and peas. Heat thoroughly. Stir in pimiento. Taste and adjust seasoning if necessary.

Tips

Convert this into Chicken Pot Pie by placing Chicken à la King in a 12-cup (3 L) casserole. Top with mashed potatoes, pastry or frozen puff pastry. Brush top with beaten egg and bake in a preheated 350 °F (180 °C) oven for 30 to 40 min until thoroughly hot, browned and bubbling.