Chicken a la King
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.
butter
½
cup
mushrooms, drained, liquid reserved
1
(4.5 ounce) can
green bell pepper, chopped
1
all-purpose flour
½
cup
salt
1
teaspoon
ground black pepper
¼
teaspoon
milk
1 ½
cups
hot water
1 ¼
cups
chicken bouillon powder
1 ½
teaspoons
cooked, boneless chicken breast halves, chopped
4
chopped pimento
4
ounces
 Gather all ingredients.
  Melt butter in a large skillet over medium heat. Add drained mushrooms and bell pepper and cook, stirring, 5 minutes.
  Remove from the heat. Stir in flour, salt, and black pepper. Cook over low heat, stirring constantly, until mixture is bubbly.
  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.
  Stir in chicken and pimento and heat through.
  Serve and enjoy!
