Wayne , I bet this is delicious. Too good for leftover chicken, I'm going to
get that free range hen out of the freezer and go for it!
Cheers,
Richard.
"Wayne" > wrote in message
...
> "kilikini" > wrote in
> :
>
> >
> > "Joshuall" > wrote in message
> > ...
> >> Mom used to make and I have no idea how, but would like to make for
> >> my
> > wife
> >> and kids. Anyone with some directions for a batch that would serve
> >> 4-5
> > would
> >> be very much appreciated. All I know is mom used to use pimentos and
> >> green peppers n onions, but I don't know how to make the sauce etc.
> >> Thanks gang again as usual .
> >>
> >> --
> >> God Bless America
> >>
> >> Josh The Bad Bear
> >>
> >>
> >
> > What if you use cream of chicken or cream of mushroom soup?
> >
> > kili
>
> Sorry, kili, but "cream of whatever" soup does not make Chicken a la
> King.
>
> "Classic Chicken A La King"
>
> 1 cup sliced fresh mushrooms
> 1/2 cup chopped celery
> 1/4 cup finely chopped green pepper
> 1/4 cup finely chopped onion
> 1/4 cup butter or margarine
> 2 Tbsp. flour
> 1-1/4 cups milk
> 1 can (10-1/2 oz.) chicken broth
> 2 egg yolks, beaten
> 2 cups cut up cooked chicken
> 1 jar (2-oz.) pimento, drained and diced
> 2 Tbsp sherry
> Dash each salt, pepper and cayenne
>
> Saute mushrooms, celery, green pepper and onion in butter
> in a large saucepan until tender. Stir in flour until smooth.
> Add milk and broth gradually, stirring constantly. Heat and stir
> until bubbly. Stir several spoonfuls of the hot broth into the
> beaten eggs; return all to the saucepan of broth. Heat and stir over
> medium heat until slightly thickened. Stir in remaining
> ingredients and heat through
>
> Serve over biscuits!
>
> Yields: 4-6 Servings
>
> --
> Wayne in Phoenix
>
> *If there's a nit to pick, some nitwit will pick it.
> *A mind is a terrible thing to lose.