Creamy Chicken A La King

• 5 tablespoons unsalted butter
• 1 cup fresh mushrooms, sliced
• 1/2 cup red bell pepper, diced
• 3/4 cup fresh peas or 3/4 cup frozen peas
• 1/4 cup all-purpose flour
• 1 (32 ounce) can chicken broth
• 3 cups cooked chicken (shredded or cubed)
• 1/2 cup sliced carrot, cooked
• 1 tablespoon fresh minced parsley
• salt and pepper
• 8 ounces wide egg noodles, cooked

1. Melt 1 tablespoon butter in a skillet; saute mushrooms until tender; set aside.
2. In a saucepan of boiling water, add bell pepper and peas; cook for 2 minutes; drain in a colander and rinse with cold water.
3. In another saucepan, melt 4 tablespoons butter; sprinkle flour over butter and stir continuously, using a whisk, for 2 minutes or until smooth.
4. Slowly add in most of the chicken broth; whisk to blend thoroughly; simmer and whisk frequently for about 5 minutes or until thick.
5. Add in chicken, mushrooms in butter, bell pepper, peas, cooked carrots, parsley, and seasonings.
6. Simmer another 5 minutes; add additional chicken broth if needed.
7. Serve over hot buttered noodles.

unsalted butter, fresh mushrooms, red bell pepper, fresh peas, flour, chicken broth, chicken, carrot, parsley, salt, egg noodles

Taken from www.food.com/recipe/creamy-chicken-a-la-king-111935 (may not work)