Creamy Chicken a la King with Mushroom
An easy and scrumptious chicken dish that is fit for the King in your household!
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
or margarine |
|
| ¼ | cup |
all-purpose flour
|
|
| 2 | tablespoons |
onions
chopped |
|
| 4 | ounces |
mushrooms
fresh, sliced |
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
worcestershire sauce
|
|
| 2 | cups |
milk
|
|
| 2 | cups |
chicken
diced cooked |
|
| ¼ | cup |
pimentos
chopped, drained (2 ounce jar) |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
or margarine |
|
| 59 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
onions
chopped |
|
| 115.6 | ml/g |
mushrooms
fresh, sliced |
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
worcestershire sauce
|
|
| 473 | ml |
milk
|
|
| 473 | ml |
chicken
diced cooked |
|
| 59 | ml |
pimentos
chopped, drained (2 ounce jar) |
|
Directions
Melt butter or margarine in a medium saucepan.
Cook onion and mushrooms over medium low heat until onion is tender.
Add flour and salt, stirring until mixture is smooth. Gradually stir in milk and worcestershire sauce.
Continue cooking and stirring for about 3 minutes or until mixture is thick and begins to bubble; stir in chicken and drained chopped pimiento.
Heat through and serve over hot cooked rice, pastry shells, or toast.
