Chicken Ala King

• 2 c. diced chicken breasts
• 1/4 c. butter
• 1 c. cream
• 1 pkg. puff pastry shells
• 1 small can mushrooms, drained (keep 1/4 c. liquid)
• 1/4 c. flour
• 3/4 c. chicken broth (I make from bouillon cube)

1. Dice up chicken and saute in a skillet coated with nonstick cooking spray.
2. Be sure not to fry.
3. When done, set aside.
4. Make the bouillon cube.
5. Measure out 3/4 cup and add 1/4 cup of the mushroom liquid.
6. Set aside.
7. In another skillet, melt butter or margarine.
8. Add flour, stirring constantly.
9. Make sure not to burn.
10. Remove from heat.
11. Add the cream and chicken broth with the mushroom liquid added.
12. Simmer on a medium heat, stirring occasionally, making sure not to scorch.
13. It takes a little while to thicken.
14. Once thickened, add the chicken.
15. Serve over the puff pastry.

chicken breasts, butter, cream, pastry shells, mushrooms, flour, chicken broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1022619 (may not work)