Vintage 1950s Food Chicken a la King

Vintage 1950s

Chicken à la King

This is an oldie but goodie from Betty Crocker Cookbook!  I so remember eating this every Wednesday in the school cafeteria during lunch.

1/2 cup butter or margarine

1 small green bell pepper, chopped (1/2 cup)

3 ounces fresh mushrooms, sliced

1/2 cup Gold Medal® all-purpose flour

1/2 teaspoon salt

1/4 teaspoon pepper

1 1/2 cups milk (may be part cream if you want a richer sauce )

1 1/4 cups chicken broth 

2 cups cut-up cooked chicken or turkey (Rotisserie store-bought chicken may be used if in a hurry )

1 jar (2 ounces) diced pimientos, drained

3 cups hot noodles, hot rice, biscuits, or toast

Melt butter in 3-quart saucepan over medium-high heat. Cook bell pepper and mushrooms in butter, stirring occasionally until bell pepper is crisp-tender. Stir in flour, salt, and pepper.

Cook over medium heat, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and pimientos; cook until hot.

Serve over hot egg noodles, hot rice, biscuits, or toast

Serves 4