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Chicken a la King


From Betty Crocker's Cookbook New and Revised Edition © 1978, 1969 -
Good for leftover Thanksgiving turkey

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Rate this recipe 4.6/5 (20 Votes)


  • 1 can (4 ounces) mushroom stems and pieces, drained (reserve liquid)
  • 1 small green pepper, chopped (about 1/2 cup)
  • 1/2 cup margarine or butter
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 teaspoons instant chicken bouillon
  • 1 1/2 cups milk
  • 1 1/4 cups hot water
  • 2 cups cut-up cooked chicken or turkey
  • 1 jar (4 ounces) whole pimiento, chopped
  • Toast, hot mashed potatoes, waffles, cooked rice or noodles


Servings 6
Adapted from


Step 1

Cook and stir mushrooms and green pepper in margarine over medium heat 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 instant bouillon, milk, water and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and pimiento; heat through. Serve over toast.

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