Tuna à la King
Yummy comfort food. We love it served over sticky rice.Yield: 6
|1||small green bell pepper, chopped (1/2 cup)|
|3 ounces||fresh mushrooms, sliced (3 ounces)|
|1 1/2 cups||milk|
|1 1/4 cups||chicken broth (from 32-ounce carton)|
|1 jar||(2 ounces) diced pimientos, drained|
|3 cups||hot cooked rice|
|or 6 slices of whole grain toast|
1 Melt butter in 3-quart saucepan over medium-high heat. Cook bell pepper and mushrooms in butter, stirring occasionally, until bell pepper is crisp-tender.
2 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 rice or toast.