Recipe: Chicken a la King (using cooked chicken, mushrooms, and bell pepper)

CHICKEN A LA KING

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

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 rice.

*You can use a 4-ounce can of mushroom stems and pieces, drained, instead of the fresh mushrooms. Add the mushroom liquid with the milk and broth for a mightier mushroom flavor.

Servings: 6 (about 1 1/2 cups each)
Source: Betty Crocker