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Chicken a la King - Betty Crocker Chicken (Turkey) A La King
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Simple Everyday all American Chicken Dinner from the heart of the 50's.

Peek from 1969 Betty Crocker Cookbook

Serves/Makes:8 servings

  • 1 6 oz (168 grm). can sliced mushrooms, drained (reserve 1/4 cup (60 ml) fluid)
  • 1/2 cup (125 ml) diced green pepper
  • 1/2 cup (125 ml) butter or margarine
  • 1/2 cup (125 ml) all-purpose flour*
  • 1 tsp (5 ml) salt
  • 1/4 tsp (1 ml) pepper
  • 2 cups (475 ml) light cream
  • 1-3/4 cups (425 ml) chicken broth**
  • 2 cups (475 ml) cubed cooked chicken or turkey
  • 1 4 oz (112 grm). jar pimiento, chopped
  • Toast cups (Recipe below) or Patty shells
  • In a large skillet, cook and stir mushrooms and green pepper in butter 5 minutes.
  • Blend in flour, salt and pepper.
  • Cook over low heat, stirring until mixture is bubbly.
  • Remove from heat.
  • Stir in cream, broth and reserved mushroom liquid.
  • Heat to boiling, stirring contantly.
  • Boil and stir 1 minute.
  • Stir in chicken and pimiento; heat through.
  • Serve hot in Toast cups or Patty shells.
* If using self-rising flour, decrease salt to 1/2 teaspoon.

**Chicken broth can be made by dissolving 2 chicken bouillon cubes or equivalent) in 1 3/4 cups boiling water, or use one 1 can about 14 ounces of chicken broth.

How to make Toast Cups: Heat oven to 375 degrees. Trim crusts from thinkly sliced fresh bread; spread with soft butter or margarine. Press buttered side down into muffin cups. Bake 12 minutes or until lightly toasted.

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