Chicken a La King

• 1 green pepper (chopped-about 1/2 cup)
• 4 ounces mushroom stems (and peces, drained-reserve liquid)
• 12 cup margarine (or butter-I use light butter for less fat)
• 12 cup all-purpose flour (I use gluten free since I have celiac disease)
• 1 teaspoon salt
• 14 teaspoon pepper
• 1 12 cups milk (I used fat free or skim milk to reduce fat)
• 1 14 cups chicken broth (I use gluten free)
• cooked chicken breast (2 cups chicken cooked and cut into cubes)
• 2 ounces chopped pimiento (drained)
• 1 -2 cup cooked rice (depending on number of servings)

1. Cook and stir green pepper and mushrooms in butter in 3-qt saucepan over medium heat 5 minutes.
2. Stir in flour, salt and pepper.
3. Cook over low heat, stirring constantly, until bubbly; remove from heat.
4. Stir in milk, broth and reserved mushroom liquid.
5. Heat to boiling, stirring constantly.
6. Boil and stir 1 minute.
7. Stir in chicken and pimientos: heat until hot.
8. Serve over rice.

green pepper, mushroom stems, margarine, flour, salt, pepper, milk, chicken broth, chicken, pimiento, rice

Taken from www.food.com/recipe/chicken-a-la-king-436377 (may not work)