Chicken à la King
Time & Servings
20 minutes ready time =
10 minutes preparation +
10 minutes cooking
3 Tbsp. Imperial® margarine0Imperial Non-Hydrogenated Margarine 907G$5.62 • Ea
1/2 lb. mushrooms, sliced
1 small red bell pepper, cut into bite-sized pieces0Peppers Sweet Mini 454G$4.49 • Ea
1 3/4 cups 2% milk0Natrel Milk 1% 2L$4.49 • Ea
1/4 cup dry sherry
1 package Knorr® Bechamel Classic Sauce Mix0Knorr Classic Sauce Mix Béchamel 47G$1.77 • Ea
1/4 tsp. dried sage0Classico di Basilicata Italian Sausage Peppers & Onions Pasta Sauce 650ML$3.55 • Ea
1/4 tsp. dried tarragon0Great Value Tarragon Leaves 20G$2.23 • Ea
2 cups cut-up cooked chicken0Patak‘s Butter Chicken Cooking Sauce 400ML$4.52 • Ea
- 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.