Chicken à la King

Time & Servings
4 servings
20 minutes ready time =
10 minutes preparation +
10 minutes cooking
Ingredients
  • 3 Tbsp. Imperial® margarine
    Imperial Non-Hydrogenated Margarine 907G
    $5.62 • Ea
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  • 1/2 lb. mushrooms, sliced
  • 1 small red bell pepper, cut into bite-sized pieces
    Peppers Sweet Mini 454G
    $4.49 • Ea
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  • 1 3/4 cups 2% milk
    Natrel Milk 1% 2L
    $4.49 • Ea
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  • 1/4 cup dry sherry
  • 1 package Knorr® Bechamel Classic Sauce Mix
    Knorr Classic Sauce Mix Béchamel 47G
    $1.77 • Ea
  • 1/4 tsp. dried sage
    Classico di Basilicata Italian Sausage Peppers & Onions Pasta Sauce 650ML
    $3.55 • Ea
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  • 1/4 tsp. dried tarragon
    Great Value Tarragon Leaves 20G
    $2.23 • Ea
  • 2 cups cut-up cooked chicken
    Patak‘s Butter Chicken Cooking Sauce 400ML
    $4.52 • Ea
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Directions
  • Melt Margarine in large skillet over medium heat and cook mushrooms and pepper, stirring occasionally, 2 minutes or until crisp-tender. Stir in milk, sherry and Knorr® Bechamel Classic Sauce Mix. Bring to a boil, stirring constantly with wire whisk. Reduce heat to low and stir in sage, tarragon and chicken. Simmer, stirring occasionally, 3 minutes or until heated through.
  • Serve, if desired, over hot cooked pasta, rice, vol-au-vent pastry shells or toasted crusty bread slices.