Chicken A La King

Recipe provided by Mrs. Eleanor Cohen of the Ralph Traurig Chapter.


3½-4 lb. Chicken
1 lg. can sliced Mushrooms
½ cup Chicken Fat
½ cup Flour
1 jar Pimento or fresh if desired
1 Green Pepper
2 cups Chicken Soup


Boil chicken until tender, but not too soft that it falls apart. Cool and cut into cubes. Cut pimento and green pepper into strips. Drain mushrooms and save liquid.

Heat fat in pan. Remove from fire and add flour gradually until mixture is well blended. Return to fire, small flame, slowly stir in soup until thick and smooth. Add mushroom liquid, mushrooms and green pepper. Then add the chicken meat and pimento. Serve in patty shells, over toast or over crisp Chinese noodles.


A Cook's Tour by B'nai B'rith Women: Northern New Jersey Council - First Edition 1960