Chicken a la King

4 Servings

• 1½ cups sliced fresh mushrooms
• 1 cup reduced-sodium chicken broth
• 1 small green bell pepper, chopped
• 1 12-ounce can fat-free evaporated milk
• ⅓ cup all-purpose flour
• 1½ cups cubed cooked chicken
• ¼ cup diced pimientos
• ¼ cup dry sherry
• 1 teaspoon Worcestershire sauce
• ¼ teaspoon black pepper
• 4 slices toasted white bread for toast points (see below)

Stir together the mushrooms, chicken broth, and sweet pepper in a medium saucepan. Bring to boiling; reduce heat. Simmer, covered, for 2 minutes or until the vegetables are tender. Do not drain.

Meanwhile, gradually stir the milk into the flour until smooth. Stir into vegetable mixture. Cook and stir over high heat until thickened and bubbly. Cook and stir for 1 minute more. Stir in chicken, pimiento, sherry, Worcestershire sauce, and black pepper. Heat through.

To serve, arrange Toast Points on individual serving plates. Spoon chicken mixture over toast.

Makes 4 servings.

Toast Points: Cut each slice diagonally in half. Cut each half slice in half again to form 4 triangles from each slice of bread.

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