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|
Set Power Select at HIGH.
In 3-quart casserole dish, heat butter and green pepper 3 to 4 minutes or until green pepper is tender; stir in flour, salt and pepper.
Gradually add broth and milk, stirring until smooth.
Heat 2 to 3 minutes at HIGH.
Set Power Select at MEDIUM.
Heat 4 to 5 minutes or until sauce is thickened, stirring twice.
Add remaining ingredients.
Heat 7 to 8 minutes or until heated through, stirring twice.
Serve over toast, noodles or rice.