Chicken a la King

I doubled the original recipe and it was the perfect amount to feed all of us with no leftovers. We really loved this one, it was very easy to throw together and tasted fantastic over homemade biscuits.

Chicken a la King


1/2 cup butter
4-5 chicken breasts, cubed (about 4-5 cups)
1 cup chopped green bell pepper
1 onion, chopped
2 (4 oz.) can sliced mushrooms, drained
3/4 cup flour
2 tsp. salt
pepper to taste
1/4 - 1/2 tsp. poultry seasoning (to taste)
2 1/2 cups hot water
3 tsp. chicken bouillon granules
3 cups milk
1 (4 oz.) jar diced pimientos, drained

In a large skillet, melt the butter. Add the chicken, onions and peppers and cook until chicken is done and the onions and peppers are tender. Add the drained mushrooms. Stir. Stir in the flour, salt, pepper and poultry seasoning. Cook a minute or two to cook the "flour" taste out. Whisk in the hot water, bouillon and milk. Cook and stir until hot, thickened and bubbly. Stir in pimientos. Let cook for about 5 minutes, over medium heat, stirring constantly. Serve over biscuits, hot cooked rice, hot cooked noodles, or puff pastry shells.
Makes about 10-12 servings.