Chicken a la King

Chicken a la King
From Better Homes and Gardens New Cookbook 1989

1/4 cup margarine or butter
1 cup sliced fresh mushrooms OR
    1 4-oz can mushroom pieces, drained
1/3 cup flour
½ teaspoon salt
1/4 teaspoon pepper
1 3/4 cups milk
1 cup chicken broth
2 cups cubed cooked chicken or turkey
1/4 cup chopped pimiento (optional)
2 Tablespoons dry sherry (optional)
8 toast point or 4 baked patty shells or 8 biscuits

In a saucepan melt margarine.  If using fresh mushrooms, add mushrooms and cook till tender.  Stir in flour,  salt, and pepper.  Add milk and chicken broth all at once.  Cook and stir till thickened and bubbly.  Cook and stir for 1 minute more.  Add canned mushrooms, if using.  Stir in chicken or turkey, and pimiento and dry sherry if desired.  Heat through.  Spoon atop toast points.  Serves 4


Cheesy Chicken a la King variation: Prepare as above, except add 1 cup shredded American or process Swiss cheese to the thickened mixture before adding the chicken or turkey. Stir till cheese melts.

Curried Chicken a la King variation: Prepare as above, except add 1 teaspoon curry powder to melted margarine; cook for 1 minute.  Omit dry sherry.

Herbed Chicken a la King variation: Prepare as above, except cook 2 tablespoons finely chopped green pepper or sliced green onion; 1 clove garlic, minced; and ½ teaspoon dried basil, crushed, in melted margarine till tender.

Note: I often substitute water and bouillon for broth, and then I don’t add salt.  Generally for our family I increase the recipe 3 or 4 times.  I find that in such quantities it is just a bit too liquid, so I reduce the amount of milk.  I never add pimiento or sherry.  Mie Oliphant