This entire meal began because I found these cool red lunchroom type trays at Target. Sweet Harold and I started talking about food from our childhood and meals we were served at school. Voila! Before we knew it we had chosen some random menu items that were, in our minds, Retro School Lunchroom Items and here you are. Chicken a'la King, tossed salad with 1,000 Island dressing, niblet corn and a brownie.
1 cup fresh sliced mushrooms
1/2 cup chopped green bell pepper
1/4 cup all-purpose flour
1 t. salt
1/8 t. pepper
2 cups evaporated milk or half-and-half
1 1/2 cups chicken broth
3 cups diced cooked chicken
1/4 cup chopped pimiento
Melt butter in a medium saucepan. Add mushrooms and green pepper; cook for 5 minutes. Blend in flour, salt, and pepper. Continue stirring and cooking until smooth and bubbly.
Gradually add milk and chicken broth, stirring constantly. Cook for 10 minutes, stirring frequently. If you'd like a thicker sauce, blend 2 tablespoons of cornstarch with 1/4 cup cold water; add to sauce, a little at a time, until desired thickness is reached. Cook for a few more minutes. Add chicken and pimiento; heat through. Serve on toast points.