Chicken à la King

Ingredients

• 3/4 cup margarine or butter
• 1 cup sliced fresh mushrooms or one four-ounce can mushroom stems and pieces, drained
• 1/3 cup all-purpose flour
• 1 3/4 cups milk
• 1 cup chicken broth
• 2 cups cubed cooked chicken or turkey
• 1/2 cup chopped pimiento
• 2 tablespoons dry sherry (optional)
• 8 toast points or 4 baked patty shells

Instructions

1. In a saucepan melt margarine. If using fresh mushrooms, add mushrooms and cook till tender. Stir in flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add milk and chicken broth all at once. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Add canned mushrooms, if using. Stir in chicken or turkey, pimiento, and, if desired, dry sherry. Heat through. Spoon atop toast points.
2. Microwave directions: Do not use fresh mushrooms. In a 2-quart casserole micro-cook margarine, uncovered, on 100% power (high) for 30 to 45 seconds or till melted. Stir in flour, salt and pepper. Add milk and 1/2 cup chicken broth all at once. Stir to combine. Cook, uncovered, on high for 5 to 7 minutes or till thickened a bubbly, stirring every minute to make sure mixture starts thicken, then every 30 seconds. Stir in canned mushrooms, chicken or turkey, pimiento, and desired, sherry. Cook, covered, on high for 2 to minutes or till heated through; stir once. Serve above. Do not micro-cook recipes below.
3. Cheesy Chicken à la King: Prepare above, except add 1 cup shredded American or processed Swiss cheese to the thickened mixture before adding the chicken or turkey. Stir till cheese melts.
4. Curried Chicken à la King: Prepare above, except add 1 teaspoon curry powder to melted margarine or butter; cook for 1 minute. Omit dry sherry. If desired, add 1 tablespoon chutney with chicken or turkey.
5. Herbed Chicken à la King: Prepare above, except cook 2 tablespoons finely chopped green pepper or sliced green onion; 1 clove garlic, minced; and 1/2 teaspoon dried basil, crushed in melted margarine or butter till tender.