Chicken à la King

My husband says they used to serve this in his school cafeteria.  I had seen recipes for it, but I thought I would not like it.

Ha!  It’s really good!

Plan Z Phase: This is a Z3 (ZReboot) recipe. Traditionally it is served over toast or in those little puff pastry cups. For 3.5 (Reboot 3.5) you can use either of those. For Z3 I’d eat it like a thick soup or stew.

Servings: Serves 2 – 4 depending on portion size.

Ingredients:

• 3 Tbl of butter
• 1/3 cup of chopped green bell pepper
• Sea salt grated to taste
• ¼ tsp of grated pepper
• 1 8oz package of sliced mushrooms
• 2 Tbl of flour
• 1 cup of chicken broth
• 1 cup of whipping cream
• 1/3 cup of diced, roasted red peppers (from the jar)
• ½ cup of frozen peas
• 2 cups of chopped or shredded deli-roasted chicken. (I use white meat for this and save the dark meat. You can do either.)
• 1 (10oz) package of frozen puff pastry shells or toast

Instructions:

Preheat your oven to follow the directions for baking the tart shells. Or prepare to make toast. You can bake the pastry shells while you work on the sauce. Be sure to pick out the middles of the pastry shells so you have an indentation to put some of the entrée inside.

Melt the butter in a large sauté pan. Add the bell pepper, salt, pepper, and mushrooms. Saute until pepper is tender and mushrooms loosen. Stir in flour. Gradually stir in chicken broth and the cream. Add the roasted pepper bits and frozen peas. Keep cooking on medium, constantly stirring until it thickens and is bubbly. This won’t take more than a couple of minutes.

Stir in the chicken and cook until the chicken is hot.

Serve on toast or in the puff pastry shells.

Yummy comfort food!

Enjoy!

Cheers,