vintage_recipes | Chicken À La King

This is from the 1980 edition of YANKEE"S Main Dish Church Supper Cookbook. For those of you who grew up in the sixties and seventies you would all recall that Chicken À La King was THE dish that was served for special occasions, but somehow you just don't run into it these days. Still good though.

1 cup sliced mushrooms
4 T. butter
4 T. flour
½ t. salt
¼ t. pepper
2 cups milk or chicken stock
2½ cups cooked diced chicken
1 cup cooked peas
3 T. diced pimento

Sauté mushrooms in butter. Blend in flour, salt and pepper. Gradually stir in milk or stock. Cook over medium heat, stirring, until thickened. Add chicken, peas and pimento. Heat well and serve in patty shells or Toast Cups (see below). Serves 8.

TOAST CUPS

Cut crusts from bread slices. Press slices into muffin tins so four points of bread stick up. Bake at 400°F. about 10 minutes or so or until tasted and brown. Allow to cool a few minutes in pan so cups will hold their shape. If making these ahead, warm them for a few minutes on a cookie sheet before using.