My 1982 paperback version of the Better Homes and Gardens New Cook Book finally fell apart after 30 years and I've lost my favorite Chicken ala King recipe. BHG changed their version online, it's not the same. Can anyone please help? Thanks!
I have made this recipe many times I found them on internet and yes this has always been a long-time family favorite recipe. Ingredients ?1 (4.5 ounce) can mushrooms, drained, liquid reserved ?1 green bell pepper, chopped ?1/2 cup butter ?1/2 cup all-purpose flour ?1 teaspoon salt ?1/4 teaspoon ground black pepper ?1 1/2 teaspoons chicken bouillon powder ?1 1/2 cups milk ?1 1/4 cups hot water ?4 cooked, boneless chicken breast halves, chopped ?4 ounces chopped pimento Directions 1.Cook and stir drained mushrooms and green pepper in butter or margarine over medium heat for 5 minutes. Remove from heat. 2.Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat. 3.Stir in instant bouillon, milk, water, and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir for 1 minute. 4.Stir in chicken and pimiento. Heat through.
This is the 1981 version, I'm sure they're the same. Sauce: Melt 6 tbs butter or margarine. Stir in 1/2 cup AP flour, 3/4 tsp salt and 1/8 tsp black pepper. Add 2 cups milk, 1 cup water, 1 tsp instant chicken boullion granules all at once. Cook and stir over medium heat until thickened and bubbly, then cook and stir for 2 minutes more. Stir in 2 cups cooked cubed chicken or turkey, 1 4 oz can of mushroom stems and pieces, drained and 1/4 cup chopped pimiento. Heat through and serve over toast points, toasted English muffins or baked patty shells. serves 4. Add 1/2 cup shredded American cheese as an option.
Preheat grill In a bowl, mix all ingredients together. Pour mixed ingredients into a small saucepan Over medium heat, bring sauce to a boil, stirring frequently Remove saucepan from heat While the chicken is grilling use a pastry brush to apply sauce onto each piece of chicken
