Sherried Chicken A La King
|Butter/Margarine||1⁄3 Cup (5.33 tbs)|
|Finely chopped green pepper||2 Tablespoon|
|Flour||1⁄3 Cup (5.33 tbs)|
|Chicken broth||1 1⁄4 Cup (20 tbs)|
|Milk/Half and half||1 1⁄4 Cup (20 tbs)|
|Cut up cooked chicken/Turkey||3 Cup (48 tbs)|
|Sliced pimento||4 Ounce, drained (1 Jar)|
|Canned sliced mushrooms||4 Ounce, drained (1 Can)|
|Dry sherry||2 Tablespoon|
In 3-quart casserole, combine butter and green pepper.
Cook at HIGH 3 to 4 minutes, or until green pepper is tender.
Stir in flour, salt and pepper.
Gradually add broth and milk, stir until smooth.
Cook at HIGH 2 to 3 minutes and at MEDIUM 4 to 5 minutes, or until sauce is thickened; stir twice.
Add remaining ingredients.
Cook at MEDIUM 7 to 8 minutes, or until heated through; stir twice.