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Chicken a la King Recipe

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This recipe for Chicken a la King, by , is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Susan Hall
Added: Tuesday, September 23, 2008


4 Whole Chicken Breasts, cooked & cut up
1/2 c. Butter
1 lg. jar mushrooms (or fresh sliced)
1/2 c. flour
2 c.Chicken Broth (2 c.)
2 c.Half & Half
1/2-1 tsp. Salt
1/8 tsp. pepper
1 lg. jar pimiento
Sherry or white wine to taste

Frozen Pepperidge Farm Puff Pastry Shells

Saute mushrooms in butter.
Add flour gradually to make a paste
Add Chicken broth slowly, while stirring, making a thick, smooth roux.
Add half & half while stirring.
Add salt & pepper
Add pimento
Add sherry to taste
Continue cooking over med heat, stirring to avoid clumping, until thickened.

Serve over baked Pastry Shells

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
If sauce doesn't thicken, mix approx 2-3 T. flour and 1/2 c. water in a jar- shake well and add slowly into pan, while stirring.




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