Liturgical Year : Recipes : Baked Chicken a la King

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Catholic Recipe: Baked Chicken a la King

INGREDIENTS

1/2 cup butter or margarine
1/2 cup flour
3/4 teaspoon salt
few grains pepper
1-1/2 teaspoons paprika
1 can (6 ounces) broiled mushrooms
4 cups milk (approximately)
3 to 4 cups diced cooked chicken
1/3 cup diced pimiento
4 cups cooked rice
1/4 cup melted butter or margarine

Details

Serves: 8
Prep Time: 2 hours
Difficulty: N/A
Cost: n/a
For Ages: n/a
Origin:

Food Categories

Often Made With

Feasts

Pontian and Hippolytus

Here's a variation on Chicken a la King.

DIRECTIONS

Melt butter or margarine; blend in flour, salt, pepper, Ac'cent*, and paprika. Drain liquid from mushrooms into measuring cup; add milk to make 4 cups; add to first mixture. Cook over low heat, stirring constantly, until smooth and thickened. Add mushrooms, chicken, and pimiento. Line oblong baking dish, 12 x 7-1/2 x 2 inches, with rice. Fill with chicken mixture. Brush rice with melted butter or margarine. Bake at 325° for 15 to 20 minutes. Makes 8 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965

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