"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.

Looks great! The ingredients are pretty much the same, but we used to make
this as a great way to use up the mountains of turkey after Christmas.
Basically the same recipe but substitute the chicken and broth for turkey
and the turkey stock. Served with white rice, rather than biscuits it's
awesome!

David.