Chicken A La King

• 1 (6 lb.) chicken
• 1 bay leaf
• 1 Tbsp. chopped onion
• 1/2 bell pepper, chopped
• 1/2 can pimentos
• 2 Tbsp. butter
• 1 can cream of mushroom soup
• 1/2 can milk (empty soup can)
• 3 egg yolks, beaten
• 1/3 c. sherry
• seasoning to taste

1. Cover chicken in water for boiling; add bay leaf, salt and pepper to taste.
2. Cook for 2 1/2 hours or until tender.
3. Allow to cool; discard skin, veins and bones.
4. Dice meat to bite size pieces.
5. Saute onion, bell pepper and pimento in butter.
6. Add soup, milk and chicken.
7. When heated, add the beaten egg yolks, cooking slowly until thick (in double boiler).
8. Just before serving, add sherry.
9. This should be thick enough without adding flour.
10. Six times this recipe will serve 50.
11. Serve from chafing dish in patty shells or on toast.
12. Wonderful holiday fare!

chicken, bay leaf, onion, bell pepper, pimentos, butter, cream of mushroom soup, milk, egg yolks, sherry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=244520 (may not work)