CHICKEN A LA KING

5 Tbs. butter

10 oz.sliced mushrooms

1 medium green pepper, chopped

¼ cup flour

½ tsp. salt

½ tsp. black pepper

2 cups cooked and shredded chicken breast

1 cup chicken broth

1 cup milk

1, 4 oz. jar chopped pimentos

1 cup frozen peas, thawed

Heat butter in a large deep skillet, over medium high heat. Sauté mushrooms and peppers in butter until tender, about 5 minutes. Add flour, salt, and pepper to the pan to form a roux. Cook for 1 minute, stirring constantly.

Gradually add the broth and milk, still stirring as the sauce thickens, about 4 minutes. Stir in the chicken, pimentos, and peas once the sauce has reached a thick gravy consistency.

Serve hot over rice, toast, or mashed potatoes.

This was one of my favorite meals to have at my in-law's house when my husband and I were dating… eons ago! I can't make it very often in my own home because I find myself wandering back for second and third helpings, but easy to say it is a family favorite! Great way to use left over chicken too!

Chicken