Friday, August 7, 2009


This old recipe is from church pitch-ins.

1/4 cup green bell pepper, chopped
10 small mushrooms, sliced
1 quart milk
2 tbsp chicken-flavored base
10-oz butter, melted
1 cup flour
1 cup water
2 large cooked and cooled chicken breasts
2-oz pimento, chopped

In a medium saucepan combine the bell pepper and water. Bring to a boil and cook for 3 minutes. In a small skillet or saucepan, saute the mushrooms in a couple ounces of the butter. Add the chicken-flavored base to the bell pepper water and whip with a wire whisk to insure it dissolves completely. Combine the remaining butter and the flour to form a thick roux; cook, stirring, for 5 minutes. Add milk to broth and peppers. Bring the mixture to a simmer; add the roux. Cut chicken breasts into 1/2-inch squares. Add to thickened sauce; add the mushrooms and stir in pimento.

Serve over biscuits or rice.

1 comment:

Grandma's Vintage Recipes said...

I've been searching for a Chicken A La King recipe like my granny used to make. I think this is it! Granny used peas instead of green pepper, but otherwise I think the recipe is the same. Thanks for posting!