I couldn't believe my husband had never had a dish that contains his own surname. I mean, if you're bob Smith and there was a dish called "Pork Chops a la Smith," wouldn't you have tried it by now? Well, now that it's my namesake, too, I figured it was time to try recreating another one of my childhood favorites - Chicken a la King.
It's really a lot easier than I figured it would be. Some butter, flour, veggies and milk - then serve it over noodles, bread, or both. Here's what you'll need (serves 2):
half of 1 small can mushrooms, drained, liquid reserved
Melt butter over medium heat and add drained mushrooms and green pepper, cook for about 5 minutes. Remove from heat.
Blend in the flour, salt, and pepper and cook over low - stirring constantly, until it's bubbly.
Stir in instant bouillon, milk, water, and reserved mushroom liquid. Heat to boiling, stirring constantly and cook for 1-2 minutes without reducing heat.
Stir in chicken and pimiento and heat through.