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Chicken à La King
Ingredients
1½ oz. (3 tablespoons) butter
1¼ oz. (5 tablespoons) flour
1 teaspoon salt
Pinch of pepper
⅔ pint (1¾ cups) chicken stock (bouillon)
1½ lb. (3 cups) cooked chicken, cubed
4 oz. can mushrooms, drained
1 oz. (¼ cup) pimento, chopped
8 medium vol-au-vent cases (puff pastry shells), cooked
Details
Serves: 8
Method
Put the butter in a deep 2 quart heat resistant bowl. Blend in the flour, salt and pepper. Gradually stir in the chicken stock.
Cook uncovered on HIGH for 4 minutes until thickened and smooth. Stir occasionally. Add the remaining ingredients except the pastry cases and cook uncovered on HIGH for 3 minutes until heated through.
Put the pastry cases on a paper platter and heat on HIGH for 2 minutes until warm. Fill each with some of the chicken mixture. Serve with a mixed salad tossed in French dressing.
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