Email to Magdalene Viken      

Recipe Categories: Amma's HOME PAGEBreads_and_Spreads Bread_Pudding Breakie Brownies_and_Bars Cakes Candies_Balls_and_Other_Sweets Chowders_Soups_and_Stews Cookies Dinners_and_Lunches Drinks Frostings_Icings_and_Fillings Gravies_and_Sauces It_Starts_With_A_Mix Pies Quick_Breads_and_Muffins Sabbat_Celebrations Sides Sourdough Spice_Blends Starters_Snacks_and_Fingerfoo

Chicken a la King




Source of Recipe


Maggie Viken






List of Ingredients



• 6 T. butter
  
• 1/2 C. unbleached all-purpose flour
  
• 1/8 tsp. sea salt
  
• 1/8 tsp. seasoned salt
  
• 1/8 tsp. black pepper
  
• 2 C. milk
  
• 1 C. water
  
• 2 T. mushrooms, finely chopped
  
• 1 1/2 tsp. chicken bouillon
  
• 2 C chicken, cooked and cubed
  
• 1/2 C. peas, frozen
  






Instructions



1. Melt butter in a large pot. When melted add flour, sea salt, seasoned salt and pepper. Stir with a whisk cooking the mixture a bit to cook out the flour taste. Add milk, water and bouillon all at once. Bring to a boil stirring constantly. When thick add chicken, peas and mushrooms. Bring back to a boil and cook for about 3-5 minutes. Serve over bread or toast.