Chicken A La King
|Uncooked rice||1 Cup (16 tbs)|
|Margarine||3 Tablespoon (Acceptable)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Homemade chicken broth/Commercial low-sodium variety||3 Cup (48 tbs)|
|Nonfat dry milk||5 Tablespoon|
|Margarine||1 Teaspoon (Acceptable)|
|Fresh mushrooms||1⁄2 Pound, sliced|
|Diced cooked chicken||2 Cup (32 tbs)|
|Diced green bell pepper||1⁄4 Cup (4 tbs)|
|Pimiento||12 Ounce, drained and chopped (1 Jar)|
|Hot pepper sauce||3 Drop|
|Chopped parsley||1 Tablespoon|
Cook rice according to package directions, omitting salt and butter or margarine.
In a large, heavy saucepan over medium-high heat, melt 3 tablespoons margarine and add flour.
Cook briefly, stirring often.
Slowly add salt and chicken broth, stirring constantly.
Cook until smooth.
Stir in nonfat dry milk and cook 1 minute.
In a small skillet over medium-high heat, melt 1 teaspoon margarine.
Add mushrooms and saute.
Remove from heat and add to sauce in large skillet.
Add chicken, bell pepper and pimiento.
Heat thoroughly and add sherry and hot pepper sauce.