Serves: 6
Total Calories: 597

1/2 cup margarine or butter
1 small green bell peppers, chopped (1/2 cup)
1 cup sliced mushrooms (3 ounces)
1/2 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups milk
1 1/4 cups chicken broth
2 cups cut up cooked chicken or turkey
1 (2-ounce) jar diced pimientos, drained
12 toasted bread triangles or 3 cups hot cooked rice

Melt margarine in 3-quart saucepan over medium-high heat. Cook bell pepper and mushrooms in margarine, stirring occasionally, until bell pepper is crisp-tender. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until bubbly remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and pimientos cook until hot. Serve over toasted bread triangles.

1 Serving: Calories 360 (Calories from Fat 190) Fat 21g (Saturated 5g) Cholesterol 45mg Sodium 820mg Carbohydrate 26g (Dietary Fiber 1g) Protein 20g
% Daily Value: Vitamin A 28% Vitamin C 16% Calcium 12% Iron 12%
Diet Exchanges: 1 Starch, 2 Medium-Fat Meat, 2 Vegetable, 1 Fat

Try This
Instead of using fresh mushrooms, you can use a 4-ounce can of mushroom pieces and stems, drained. For a little extra flavor, save the mushroom liquid and add it with the milk. To make Tuna à la King, use a 12-ounce can of tuna, drained, instead of the chicken.

Nutritional Facts:

Serves: 6
Total Calories: 597
Calories from Fat: 185

More Recipes from the Betty Crocker's Best Chicken Cookbook Cookbook:
Chicken Fricassee
Chicken Marsala
Chicken Salad
Chicken a la King
Chicken with Wild Rice and Cranberry Stuffing
Crunchy Oven-Fried Chicken
Easy Chicken Pot Pie
Oven Chicken Kiev
Oven-Barbecued Chicken
Salsa Arroz con Pollo
Skillet-Fried Chicken
Spice-Rubbed Rock Cornish Hens
Turkey Divan