Chicken A La King.

Chicken A La King.

Ingredients.

1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1 clove garlic, minced
1 bay leaf
1 cup chicken or vegetable broth
1/2 cup (1 stick) butter
1/2 cup all-purpose flour
1 1/2 cups milk
1 (10 3/4-ounce) cream of chicken soup
2 to 4 cups cut up cooked chicken (I use Now and Again Chicken Thighs)
1/2 cup chopped green Peppers
1/4 cup chopped flat-leaf Italian parsley

Directions.

Put chopped onion, celery, carrot, bay leaf and garlic in a saucepan. Add broth. Bring to a boil. Reduce heat, cover pot, and simmer until vegetables are tender. Set aside.

Melt butter over medium heat in a Dutch-oven. Add flour and whisk until smooth. Cook and stir for a few minutes. Remove from heat. Add milk. Stir constantly until mixture comes to a boil. Add cooked vegetables and their liquid (remove bay leaf first). Stir to mix. Stir in cream of chicken soup, blending well. Add chicken, green peppers and parsley. Mix well and heat thoroughly. Serve piping hot in toast cups.

Toast Cups

Heat oven to 400 degrees. For each toast cup, flatten a slice of sandwich bread with a rolling pin. Use a sharp knife to make 1-inch lengthwise cuts into each corner of bread slice. Brush both sides of bread slice lightly with melted butter. Gently press each flattened bread slice into cups of ungreased muffin pan, overlapping crust to form cups. Bake in preheated 400-degree oven for 8 to 10 minutes or until lightly browned.