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Chicken a la King Recipe

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This recipe for Chicken a la King, by , is from The Hendershott Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Sherry Johnson


One 4.5 ounce can mushrooms, drained, liquid reserved
1 Green Bell Peppe, chopped
1/2 Cup Better
1/2 Cup All-Purpose Flour
1 Teaspoon Salt
1/4 Teaspoon Pepper
1-1/2 Teaspoons Chicken Bullion Powder
1-1/2 Cups Milk
1-1/4 Cups Hot Water
4 Cooked, Boneless Chicken Breast Halves, chopped
4 Ounces Chopped Pimento
1 Can Early June Peas, drained

Cook and stir drained mushrooms and green pepper in butter or margarine over medium heat for 5 minutes. Remove from heat.

Blend in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat.

Stir in instant bullion, milk, water and reserve mushroom liquid. Heat to boiling, stirring constantly. Boil and stir for one minute.

Stir in chicken, drained peas, and pimento. Heat through.




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