Chicken A ĺa King

1 chicken, boiled, skinned and deboned and chopped in approximately 1” cubes

8 oz. white mushrooms, cleaned and chopped

2 T butter or margarine

¼ C butter or margarine

1/2 C flour

1 C chicken broth

1 C half and half or milk

1 t salt

2 pkgs. Pepperidge Farm Patty Shells, baked according to package directions.

Boil chicken pieces in water for about an hour and a half. Take pieces out and let them cool before deboning, skinning and chopping.

Sauté chopped mushrooms in 2 T butter or margarine in large frying pan for about 10 min.

Melt ¼ C butter in medium size pot and stir in ½ C flour with a whisk. Add 1 C chicken broth and 1 C milk gradually and keep stirring until sauce thickens. Add cooked mushrooms, chicken and 1 t salt. Stir and heat on medium heat until warm.

Remove centers of patty shells and serve over baked patty shells. Serves 6

(Can be made several hours ahead of time and re-heated on low heat.)