When my grandma was still alive, she often made one of my favorite chicken dishes......Chicken a la King. I can't seem to match the same flavor hers had, but mine still tasted great! I deboned an older doe to replace the chicken, and it had wonderful flavor! Will definitely make it again, hubby loved it, and leftovers the next day were just as good. I served it over mashed potatoes.
I didn't use the pimento, and I replaced the green pepper with 1/2 an onion.
Ingredients
1 (4.5 ounce) can mushrooms, drained, liquid reserved
1 green bell pepper, chopped
1/2 cup butter
1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 teaspoons chicken bouillon powder
1 1/2 cups milk
1 1/4 cups hot water
1 deboned rabbit, cubed
4 ounces chopped pimento
Directions
Cook and stir drained mushrooms and green pepper in butter or margarine over medium heat for 5 minutes. Remove from heat. Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat. Stir in instant bouillon, milk, water, and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Stir in rabbit and pimiento. Heat through.
I didn't use the pimento, and I replaced the green pepper with 1/2 an onion.
Ingredients
1 (4.5 ounce) can mushrooms, drained, liquid reserved
1 green bell pepper, chopped
1/2 cup butter
1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 teaspoons chicken bouillon powder
1 1/2 cups milk
1 1/4 cups hot water
1 deboned rabbit, cubed
4 ounces chopped pimento
Directions
Cook and stir drained mushrooms and green pepper in butter or margarine over medium heat for 5 minutes. Remove from heat. Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat. Stir in instant bouillon, milk, water, and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Stir in rabbit and pimiento. Heat through.
