Chicken a la King



6 servings



1 (2-1/2 lb.) broiler-fryer, cut up
1 qt. water
1 stalk celery with leaves
1 onion, stuck with 2 cloves
1/2 carrot, sliced
1/2 tsp. salt
1/4 tsp. peppercorns


6 tbsp. butter
1 cup celery, sliced
1 can (4 oz.) mushrooms, drained
6 tbsp. flour
2 cups chicken broth
1 cup milk
1 tsp. salt
1/2 tsp. pepper
2 tbsp. pimiento, chopped
1/2 pkg. (10 oz.) frozen peas, thawed
White or
brown rice, cooked


Place chicken, water, celery, onion, carrot, salt and peppercorns in large saucepan. Heat to boiling, reduce heat and simmer 30 minutes until chicken is very tender.

Remove chicken and cool. Strain broth and reserve for sauce.

When chicken is cool enough to handle, remove skin and bones and cut into bit-sized pieces; about 3 cups.

In large saucepan, melt butter. Stir in celery and mushrooms and cook, stirring 3 minutes.

Blend in the flour smoothly. Add 2 cups chicken broth and 1 cup milk. Heat to boiling, stirring.

Add salt, pepper, pimiento and peas. Heat to boiling, reduce heat and simmer 5 minutes. Serve hot over rice.

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