Chicken à la King
I love this recipe, but we never put in green peppers--too strong. I always use a little dry sherry in the sauce and add peas. If I have any, I add shallots in with the mushrooms to saute. My mother served this dish about once a week. Now I go to Sam's club and buy one of their wonderful cooked chickens and half the work is done already. Boil the bones after stripping the meat and you have your broth--and better then canned.