Chicken A La King

• 2/3 c. butter or margarine
• 1 1/3 c. sliced mushrooms
• 10 Tbsp. flour
• 1 tsp. salt
• dash of pepper
• 13 oz. can chicken broth
• 1/2 pt. table cream
• 1/2 pt. whipping cream
• 1 small jar pimento, drained
• sherry to taste (approximately 1 1/2 Tbsp.)
• 1 pkg. chicken breasts (approximately 4 c. cooked)
• rice

1. Boil chicken breasts until done, cool and remove chicken from bones.
2. Cut or shred chicken to make approximately 4 cups. Discard skin.
3. In large pot, melt butter; add mushrooms and saute 5 minutes.
4. Stir in flour, salt and pepper until smooth.
5. Slowly stir in chicken broth, continue to stir until flour is mixed in. Slowly stir in table cream and whipping cream.
6. Drain pimentos from juice in jar and add pimentos to the mixture.
7. Add cooked chicken and sherry.
8. Continue to cook over low heat until thickened.
9. Serve over cooked rice (or noodles).
10. This recipe can be prepared the night before and refrigerated.
11. To warm, just add a little milk to thin the mixture out if needed.

butter, mushrooms, flour, salt, pepper, chicken broth, table cream, whipping cream, pimento, sherry, chicken breasts, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=463784 (may not work)