This recipe is probably sooooo not healthy, but it’s really soooo delicious. It’s one that I got out of my “Better Homes and Gardens New Cookbook” a few years back. I distinctly remember wanting to make something new and different that day and trying to find a recipe that I actually had everything for. This was that recipe. It’s really very good. Most of the time I make the “Cheesy Chicken A La King” version, which is listed below. I love Swiss Cheese and the combination of the Swiss and the Sherry is just amazing. It says to serve it on toast points, but I do my usual bed of rice or egg noodles. At least if you do egg noodles and someone doesn’t like the chicken, they’ve got pasta.
CHICKEN A LA KING
1/4 cup margarine or butter
1 cup sliced fresh mushrooms or one four ounce can of stemps and pieces, drained (I use fresh)
1/3 cup all purpose flour
1 3/4 cups milk
1 cup chicken broth
2 cups cubed cooked chicken or turkey
1/4 cup chopped pimiento (I don’t use this)
2 tablesppons dry sherry (optional but I always use it)
8 toast points or 4 baked patty shells (I use white rice or buttered egg noodles instead)
In a saucepan melt margarine.
If using fresh mushrooms add mushrooms and cook til tender.
Stir in flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Add milk and chicken broth all at once.
Cook and stir til thickened and bubbly. Cook and stir 1 minute more.
Add canned mushrooms if using.
Stir in chicken or turkey and pimiento and if desired, dry sherry.
Heat through and spoon atop toast points.
Alternative: CHEESY CHICKEN A LA KING
Prepare as above except add 1 cup shredded American or swiss cheese to the thickened mixture before adding the chicken or turkey and stir til cheese melts.