I have been making this delicious dish for 35 years, and it’s one of my family’s favorites. It makes a fabulous white sauce that isn’t too heavy, but still tastes rich. If you have leftover chicken or turkey on hand, this recipe can make good use of it. Enjoy! – JM Farro
CHICKEN A LA KING
1½ cups cut-up Chicken (or Turkey)
1-4 oz. can of Mushrooms (drain, but reserve liquid!)
¼ cup Margarine or Butter
¼ cup Flour
¼ teaspoon Salt
Dash of Black Pepper
1½ teaspoons Instant Chicken Bouillon
1½ cups Milk
1 cup hot Water
Rice or Noodles
Cook and stir mushrooms in margarine or butter over medium heat for 5 minutes. Remove from heat.
Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat.
Stir in bouillon, milk, water, and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Stir in chicken or turkey and heat through. Serve over rice or noodles.
Makes 4-6 servings.