For those of you who cook!!

Who can help me and tell me how to make.

CHicken Alla King!!

My mom used to make turkey ala king.. but i don't know if its the same thing.
She would take the turkey/chicken with some cream of mushroom soup, and chopped pimientos. and mix it all together and serve them on english muffins.... mmmm they were so good.
Sorry if its not the same thing

yes..

Something like that..


Where are the COOKING girls for a recipie!

I got a great cookbook at my shower. It's called Betty Crocker's Bridal Cookbook. It's awesome. It even tells you how to make meals for two people. I can't wait to get into my kitchen and start cooking.

Thats great, i gotta get it!! I end up making so much, we eat some for leftovers but some goes to waste...

Heres for 6 servings----

1/2 cup butter or margarine
1 small green bell pepper, chopped (1/2 cup)
3 ounces fresh mushrooms, sliced (3 ounces)
1/2 cup Gold Medal® all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups milk
1 1/4 cups chicken broth
2 cups cut-up cooked chicken or turkey
1 jar (2 ounces) diced pimientos, drained
3 cups hot cooked rice



1. Melt butter in 3-quart saucepan over medium-high heat. Cook bell pepper and mushrooms in butter, stirring occasionally, until bell pepper is crisp-tender.
2. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and pimientos; cook until hot. Serve over rice.

found this on betty crockers site

Heres the half recipe for 3 servings---

1/4 cup butter or margarine
1/2 small green bell pepper, chopped (1/4 cup)
1 1/2 ounces fresh mushrooms, sliced (1 1/2 ounces)
1/4 cup Gold Medal® all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 cup milk
3/5 cup chicken broth
1 cup cut-up cooked chicken or turkey
1/2 jar (2 ounces) diced pimientos, drained
1 1/2 cups hot cooked rice



1. Melt butter in 3-quart saucepan over medium-high heat. Cook bell pepper and mushrooms in butter, stirring occasionally, until bell pepper is crisp-tender.
2. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and pimientos; cook until hot. Serve over rice.