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Chicken A La King in Toast Cups Recipe

Chicken A La King in Toast Cups Recipe

1 serving



1 1/2 cups sliced mushrooms

1/2 cup chopped green bell pepper

2 1/2 tablespoons margarine or butter

1/3 cup all-purpose flour

1 1/4 cups each: reduced-sodium chicken broth, fat-free milk

2 tablespoons dry sherry

2 cups cubed cooked chicken breast

1/2 cup frozen peas, thawed

1 jar chopped pimiento, drained

Salt and pepper, to taste


Toast cups :

Vegetable cooking spray

8 slices whole wheat or white bread, crusts trimmed


Saute mushrooms and bell pepper in margarine in large saucepan until tender, 5 to 8 minutes. Stir in flour and cook 1 minute; stir in broth, milk and sherry and heat to boiling, stirring until thickened, about 1 minute. Stir in chicken, peas and pimiento, cook until hot, 3 to 4 minutes. Season to taste with salt and pepper, spoon in Toast cups.


Toast Cups:

Spray 1 side of bread slices with cooking spray. Press bread slices in greased muffin cups with 4 corners sticking up. Bake, uncovered, at 350 degrees until browned, 10 to 15 minutes.

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