Chicken A La King Baked Potato Topping

• 1 (3 lb) roasting chickens
• 1 1/2 teaspoons salt
• 4 tablespoons butter
• 1/4 cup flour
• 2 cups milk
• 1 cup sliced mushrooms
• 1 cup green pepper, chopped
• 1 tablespoon pimiento, chopped
• 1 tablespoon almonds, chopped
• 1/2 cup whipping cream
• 1/4 teaspoon pepper

1. Place the chicken in a large pot with 1 teaspoons of the salt and water to cover.
2. Cook over medium heat until the chicken is tender, about 1 hour.
3. Remove the skin and bones and cut the meat into 1-inch pieces.
4. Reserve 1 cup of the broth.
5. Make a white sauce by melting the butter in a heavy medium saucepan over low heat.
6. Stir in the milk, stirring constantly with a wooden spoon; cook until thick, about 4 minutes.
7. Add the chicken, mushrooms, green pepper, pimiento, and almonds.
8. Add the cream, the remaining salt, and pepper.
9. Cook for about 5 minutes.
10. Add 1/2 cup of the chicken broth if the mixture is too thick.
11. Keep hot in a crockpot or chafing dish over very low heat.
12. Serve over baked potatoes.

roasting chickens, salt, butter, flour, milk, mushrooms, green pepper, pimiento, almonds, whipping cream, pepper

Taken from www.food.com/recipe/chicken-a-la-king-baked-potato-topping-203050 (may not work)