Tuna à la King

Serves: 6

Yummy comfort food. We love it served over sticky rice.

Yield: 6
Prep Time:
Cook Time:
Total Time:


1/2 cup butter
1 small green bell pepper, chopped (1/2 cup)
3 ounces fresh mushrooms, sliced (3 ounces)
1/4 cup cornstarch
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups milk
1 1/4 cups chicken broth (from 32-ounce carton)
2 cans tuna
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.

Source: bettycrocker.com

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