Chicken a la King: The Best Chicken a la King Recipe from Cook'n

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	Chicken a la King

Serves: 6

PREP: 20 MIN * COOK: 10 MIN * 6 SERVINGS

   1/2 c margarine or butter
   1 small green bell peppers, chopped (1/2 cup)
   1 c sliced mushrooms (3 ounces)
   1/2 c all purpose flour
   1/2 tsp salt
   1/4 tsp pepper
   1 1/2 c milk
   1 1/4 c chicken broth
   2 c cut up cooked chicken or turkey
   1 (2-oz) jar diced pimientos, drained
   12 toasted bread triangles or 3 cups hot cooked rice

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Melt margarine in 3-quart saucepan over medium-high heat. Cook bell pepper and mushrooms in margarine, stirring occasionally, until bell pepper is crisp-tender. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and pimientos; cook until hot. Serve over toasted bread triangles.

1 SERVING: Calories 360 (Calories from Fat 190); Fat 21g (Saturated 5g); Cholesterol 45mg; Sodium 820mg; Carbohydrate 26g (Dietary Fiber 1g); Protein 20g
% DAILY VALUE: Vitamin A 28%; Vitamin C 16%; Calcium 12%; Iron 12%
DIET EXCHANGES: 1 Starch, 2 Medium-Fat Meat, 2 Vegetable, 1 Fat

Try This
Instead of using fresh mushrooms, you can use a 4-ounce can of mushroom pieces and stems, drained. For a little extra flavor, save the mushroom liquid and add it with the milk. To make Tuna à la King, use a 12-ounce can of tuna, drained, instead of the chicken.

From "Betty Crocker Best Chicken Cookbook." Text Copyright 1999 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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