Classic Chicken a la King Recipe

1. In a large saucepan over medium heat, melt the butter. Add the sliced mushrooms, green bell pepper, and green onion, then cook for about 5 minutes or until the vegetables are tender and most of the liquid from the mushrooms has evaporated.

2. Blend in the flour, salt, and pepper and cook, stirring constantly, for 2 minutes.

3. Gradually add milk, cream, or half-and-half along with 1 cup of the chicken broth, stirring constantly. 

4. Continue cooking over low to medium-low heat, stirring, until mixture is hot and thickened.  Add more chicken broth, if necessary.

5. Cook for about 2 minutes longer. Add the diced chicken and pimiento and heat through.

6. Serve over toast points (see below) or rice, or spoon into baked puff pastry shells (see below).

7. Sprinkle each serving with chopped parsley if desired.

How to Make Toast Points

• Heat broiler. Have a large baking sheet at the ready.

• Brush 8 slices of bread with melted butter. Sprinkle the bread lightly with salt and freshly ground black pepper.

• Arrange the bread on a large baking sheet and then toast under the broiler for about 3 to 4 minutes, turning to brown both sides.

• Trim the crusts and cut each one in half diagonally. This will make two triangles per serving. 

How to Make Puff Pastry Shells

• Heat oven to 400 F (200 C). Lightly coat muffin cups with nonstick cooking spray.

• Cut thawed puff pastry dough into squares that will fit into the muffin cups.

• Gently press the dough into the muffin cups and then use a fork to prick the dough all over. Bake for about 18 to 20 minutes.