Heat margarine in 3-quart saucepan over medium-high heat.
Cook bell pepper and mushrooms in margarine 3 minutes, stirring
occasionally. Stir in flour, salt and pepper. Cook over medium
heat, stirring constantly, until bubbly; remove from heat.
Stir in milk, broth and reserved mushroom liquid. Heat to boiling,
stirring constantly. Boil and stir 1 minute. Stir in cooked
chicken and pimientos. Heat until hot. Serve over rice. 6 servings,
625 calories/serving.
Ms. Bettye K'ra-Quere
has been in the cooking business for many years, I'm told.
We came across her recipe after I complained to Bob on a shopping
trip at our local market Stouffer's used to offer an excellent
chicken a la king at a reasonable price, but now they've halved
the portion, packaged it with boil-a-bag rice, and upped the
price. I'm not going to pay more for 50% rice filler.
So Bob found Ms. K'ra-Quere's recipe in some obscure cookbook
that he keeps around. He cooked it up while I read about
impact crater Chicxulub, a six-mile deep crater caused by
a rock the size of Connecticut, which smashed into Mexico
some 65 million years ago, perhaps killing off the dinosaurs.
I mention this only because this recipe made a big impact
on me too, but I think I ended up better off. Surely there
are many recipes for this dish around, and many more "original",
but this one is excellent.
Enjoy!
