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I used to love when they served chicken ala king at the hospital I worked at. Using this recipe, I bumped it up a bit, and it is delicious!

1/4 c. butter or margarine
1/4 c. flour
1 tsp. salt
Dash of white pepper - I ended up adding a LOT more pepper
1 c. chicken broth
1 c. evaporated milk
1 10-oz. package of frozen peas and carrots, thawed and drained, optional
3-4 c. cooked chicken, diced (replace with your leftover turkey!)

I also added in:
1 c. of onions
1/2 c. mushrooms
3 Tbsp. pimientos
and about 1-1/2 tsp. of onion powder

Melt butter in skillet and saute your onions if you decide to add them. Blend in flour, salt and pepper. Slowly add the chicken stock, evaporated milk, peas, carrots, mushrooms, pimientos and chicken. Cook 4-5 minutes or until thickened. Serve hot. Yield: 4-6 servings.

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