Chicken a la King - From Momma's Recipe Box

Sometimes you just need a quick and easy meal that "sticks to the ribs".  This was one of my mom's go to recipes on those days when time was short and there was leftover chicken or turkey.   With just a few ingredients and a loaf of bread she was able to feed a family of five that included four hunger males.  It also serves as the base for a great chicken pot pie with the simple addition of some chopped cooked vegetables.  The recipe can be easily doubled.  I typically double it so we can have leftovers for supper or a quick evening meal after a long day at work.

Chicken a la King

INGREDIENTS:

• 1/4 cup butter (unsalted)
• 1/3 cup flour
• 1/2 teaspoon salt
• 1 cup chicken broth
• 1 cup milk 
• 2 cups cooked chopped chicken or turkey (I prefer chunky - 1 inch pieces)
• 1 jar (2 ounces) chopped pimiento, drained
• 1 can or jar (3 or 4 ounces) sliced mushrooms, drained
• Salt and pepper to taste (I prefer white pepper)

PREPARATION:

Directions for chicken a la king
In a medium saucepan, melt butter; stir in flour and salt; cook over low heat for about 1 minute, stirring constantly. Add chicken broth and milk. Cook and stir until chicken a la king sauce is thick and bubbly. Add chicken, pimiento, and mushrooms. Heat chicken a la king through. Serve chicken a la king over toast points or rice. Chicken a la king serves 4-6

For a richer version:

• Sauté 1/2 pound fresh mushrooms in 2 tablespoons butter
• When mushrooms are soften, add 1/4 cup butter (Unsalted) and 1/3 cup flour over medium heat and sauté
• Add salt and chicken broth and cook until it begins to thicken
• Add 1/2 cup milk and 1/2 cup whole cream/half and half and continue to cook (stirring constantly) until thickened
• When thickened add chicken and pimentos and heat through.
• Add salt and pepper to taste and serve over toast, rice or in puff pastry cups.