Chicken a la king .002
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter; or less |
| 1 | cup | Celery; chopped |
| 4 | ounces | Fresh mushrooms; sliced |
| ½ | cup | Flour |
| 2 | cups | Chicken Broth; thawed if necessary |
| 2 | cups | Chicken Mix (recipe);thawed |
| 1 | cup | Milk |
| ¼ | cup | Pimento; chopped (optional) |
| 3 | tablespoons | Fresh parsley; chopped, or 1 tb. parsley flakes |
| Cooked rice | ||
| Slivered almonds (optional) | ||
Directions
Melt butter or margarine in a large skillet. Add celery and mushrooms and saute until tender. Blend in flour and let simmer 1 minute.
Slowly add chicken broth, stirring constantly. Cook about 3 minutes to finish cooking flour, stirring constantly. Add chicken mix, milk, pimento and parsley. If using fresh parsley, save 1 tb. for garnish.
Serve over hot cooked rice, garnished with remaining parsley. If you had to use parsley flakes, garnish with a few slivered almonds, or lacking almonds, some paprika.
From: _Make-A-Mix Cookery_ by Harward, Eliason & Westover, adapted by Linda Shogren (TEECH@...)