Betty Crocker’s Chicken ala King (with added peas, carrots, onion salt, garlic powder and minus the green pepper, mushrooms and half the butter)
Serves 4-6
1/4 cup butter or margarine (original recipe called for ½ cup of butter!)
1 small green bell pepper, chopped (1/2 cup)
3 ounces fresh mushrooms, sliced
1 cup peas
1 cup carrot slices
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon onion salt
1/8 teaspoon garlic powder
1-1/2 cups milk
1-1/4 cups chicken broth
2 cups cut-up cooked chicken or turkey
1 jar (2 ounces) diced pimientos, drained
3 cups hot cooked rice
1. 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.
2. 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 pimentos; cook until hot. Serve over rice.
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Betty Crocker’s Chicken ala King (with added peas, carrots, onion salt, garlic powder and minus the green pepper, mushrooms and half the butter)
Serves 4-6
1/4 cup butter or margarine (original recipe called for ½ cup of butter!)
1 small green bell pepper, chopped (1/2 cup)
3 ounces fresh mushrooms, sliced
1 cup peas
1 cup carrot slices
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon onion salt
1/8 teaspoon garlic powder
1-1/2 cups milk
1-1/4 cups chicken broth
2 cups cut-up cooked chicken or turkey
1 jar (2 ounces) diced pimientos, drained
3 cups hot cooked rice
1. 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.
2. 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 pimentos; cook until hot. Serve over rice.
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