Chicken à la King

 

1/2

cup butter or margarine

1

small green bell pepper, chopped (1/2 cup)

3

ounces fresh mushrooms, sliced (3 ounces)

1/2

cup Gold Medal® all-purpose flour

1/2

teaspoon salt

1/4

teaspoon pepper

1 1/2

cups milk

1 1/4

cups Progresso® chicken broth (from 32-ounce carton)

2

cups cut-up cooked chicken or turkey

1

jar (2 ounces) diced pimientos, drained

3

cups hot cooked rice

• 1 Melt butter in 3-quart saucepan over medium-high heat. Cook bell pepper and mushrooms in butter, stirring occasionally, until bell pepper is crisp-tender.
• 2 Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and pimientos; cook until hot. Serve over rice.