chicken ala king

3 cups of diced, cooked chicken

3 tbl. of chopped pimento or roasted red peppers

3 cups of Bechamel Sauce (recipe follows)

6 tbl. of Sherry (optional) some times I use it some times I don’t; it does add a depth of flavor. I would suggest you make a batch, split it and add 3 tbl. to one batch and see which you like the best.

1 cup of sliced mushrooms

3 tbl. of chopped green pepper (don’t omit, it will not taste the same)

1 tbl. minced onion

3 tbl. of chopped parsley

Salt and pepper to taste

Saute the mushrooms, green pepper and onion in 4 tbl. of butter.

Make the Bechamel Sauce;

6 tbl. butter

6 tbl. flour

3 cups of half & half

Salt & pepper to taste

¼ tsp. of ground nutmeg

Melt the butter in a heavy saucepan over low heat and stir in the flour. Blend well for 2 or 3 minutes and gradually add the half & half. Increase the heat slightly and stir until the mixture is smooth and thickened. Add the nutmeg. Allow to simmer 3 to 4 minutes more. Season with salt and pepper to taste.

Heat the chicken, pimento or roasted red peppers and sherry (if using) in the sauce. Add the mushroom mixture and parsley. Season with salt and pepper to taste.

This is great over biscuits, toast or noodles. It also freezes well.