Chicken a la king is easy and elegant. It's a great way to use leftover chicken or turkey. Green pepper and red pimientos make this a pretty dish to serve at Christmas or anytime. Serve over cooked rice, toast, or noodles. Can be made ahead and reheated.
Ingredients
- butter: 0.5 cup
- mushrooms, drained, liquid reserved: 1 can (4.5 ounce can)
- green bell pepper: 1 piece (chopped)
- all-purpose flour: 0.5 cup
- salt: 1 tsp
- ground black pepper: 0.25 tsp
- ½ cups milk: 1 piece
- ¼ cups hot water: 1 piece
- ½ teaspoons chicken bouillon powder: 1 piece
- cooked, boneless chicken breast halves: 4 piece (chopped)
- ounces chopped pimento: 4 piece
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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Melt butter in a large skillet over medium heat. Add drained mushrooms and bell pepper and cook, stirring, 5 minutes. Dotdash Meredith Food Studios
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Remove from the heat. Stir in flour, salt, and black pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Dotdash Meredith Food Studios
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Stir in milk, water, bouillon, and reserved mushroom liquid. Increase heat to medium-high and bring to a boil, stirring constantly. Boil and stir for 1 minute. Dotdash Meredith Food Studios
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Stir in chicken and pimento and heat through. Dotdash Meredith Food Studios
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Serve and enjoy! Dotdash Meredith Food Studio
