Chicken A La King

• 3 Tbsp. chicken fat or butter
• 3 1/2 Tbsp. flour
• 1 c. chicken stock or canned chicken broth
• 1 c. scalded milk (I just heat it)
• 1/2 c. scalded cream or evaporated milk (small can)
• 1/4 or 1/2 tsp. salt (more can be added later)
• 2 Tbsp. butter
• 2 c. boiled chicken (I use 3 to 4 or all of chicken)
• 1 c. mushroom slices or pieces, sauteed in 1 Tbsp. butter
• 1/2 c. canned pimentos, cut in strips (2 small or 1 large jar)
• 2 egg yolks (I never use)
• 1 to 2 cans Campbell's cream of mushroom soup (do not dilute)
• 1 green pepper, cut into strips and parboiled or 1/2 c. frozen, cooked peas (to add color to plate; optional)

1. Melt fat or butter.
2. Add flour and stir until well blended (do not brown).
3. Pour on gradually the chicken stock, milk and cream while stirring constantly (add one at a time).
4. Saute mushrooms in 1 tablespoon of butter (or more) for 5 minutes.
5. Have chicken and pimentos cut in desired size pieces.
6. Bring mixture to boiling point (bubbling) and add salt, remaining butter (about 1 tablespoon), chicken, mushroom pieces and pimentos (also green pepper or green peas).
7. Bring to boiling point and add slightly beaten egg yolks.

chicken, flour, chicken, milk, scalded cream, salt, butter, chicken, mushroom, pimentos, egg yolks, campbells cream, green pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=302730 (may not work)