Chicken a la King
Makes 6-8 servings as a main course

1 can (6 oz.) sliced mushrooms, drained (reserve
1/4 cup mushroom liquid)
1/2 cup diced green pepper
1/2 cup butter or margarine
1/2 cup all-purpose flour
1 tsp. salt
1/4 tsp. pepper (I usually use ground white pepper)
2 cups light cream
1 3/4 cups chicken broth (You can use canned or 2 chicken bouillion cubes dissolved in the 1 3/4 cups water)
2 cups cubed, cooked chicken
1 jar (4 oz.) pimiento, chopped (I like to use some of the juice in the jar. It adds a nice flavor)
1/2 cup fresh or frozen green peas, cooked (This is optional and not in the original recipe. I think it adds color and it was a way to get a green vegetable into my kids when they were little. I actually just throw petite peas into it and they cook quickly as you are heating the chicken.)
Toast Cups, patty shells, or Vol-Au-Vents

In large skillet, cook and stir the mushrooms and green pepper in butter 5 minutes or until tender but not browned. Blend in flour, salt and pepper with a whisk. Cook over low heat stirring until mixture is bubbly. (This will cook the raw flour taste out of the sauce.) Remove from heat. Stir in cream, broth and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken,pimiento and peas (if using them); heat through. Serve hot in Toast Cups, patty shells or Vol-Au-Vents.