Alex's Recipes


Chicken a la King


Ms. Bettye K'ra-Quere makes good



1/2 cup margarine or butter
1 sm green bell pepper, chopped (about /12 cup)
1 can (4 oz) mushroom stems & pieces, drained, liquid reserved, OR
1 cup chopped mushrooms
1/2 cup all-purpose flour
1/2 tsp salt
1/4 tsp pepper
1-1/2 cups milk
1-1/4 cups chicken broth
2 cups cut-up cooked chicken
1 jar (2 oz) diced pimientos, drained
hot cooked rice, toasted bread triangles, or patty shells


Heat margarine in 3-quart saucepan over medium-high heat. Cook bell pepper and mushrooms in margarine 3 minutes, stirring occasionally. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until bubbly; remove from heat. Stir in milk, broth and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cooked chicken and pimientos. Heat until hot. Serve over rice. 6 servings, 625 calories/serving.

Ms. Bettye K'ra-Quere has been in the cooking business for many years, I'm told. We came across her recipe after I complained to Bob on a shopping trip at our local market Stouffer's used to offer an excellent chicken a la king at a reasonable price, but now they've halved the portion, packaged it with boil-a-bag rice, and upped the price. I'm not going to pay more for 50% rice filler.

So Bob found Ms. K'ra-Quere's recipe in some obscure cookbook that he keeps around. He cooked it up while I read about impact crater Chicxulub, a six-mile deep crater caused by a rock the size of Connecticut, which smashed into Mexico some 65 million years ago, perhaps killing off the dinosaurs.

I mention this only because this recipe made a big impact on me too, but I think I ended up better off. Surely there are many recipes for this dish around, and many more "original", but this one is excellent.







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