Serves: 5
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.
*1 can (4 ounces) mushroom pieces and stems, drained, can be substituted for the fresh mushrooms.
NUTRITION FACTS: 1 Serving (about 1 1/2 cups): Calories 485 (Calories from Fat 225) Fat 25g (Saturated 14g) Cholesterol 105mg Sodium 700mg Carbohydrate 42g (Dietary Fiber 1g) Protein 24g % DAILY VALUE: Vitamin A 24% Vitamin C 20% Calcium 12% Iron 16% DIET EXCHANGES: 2 Starch 1 Medium-Fat Meat 1 Vegetable 1/2 Milk 4 Fat
Tuna à la King: Substitute 1 can (12 ounces) tuna, drained, for the chicken.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chicken à la King recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
