Chicken A La King

This is one of my favorites. I got it out of the Betty Crocker cookbook. We used to call it Snakes and Lizards.

Serves: 6-8

1 can (4-oz.) can mushrooms stems and pieces,
drained (reserve liquid) or fresh is fine
1 small green pepper, chopped
(about ½ cup)
½ cup butter
½ cup flour
¼ tsp. Pepper
1 ½ tsp. Chicken bouillon
(or 4 cubes)
1 ½ cups milk (possibly more)
1 ¼ cups hot water
2 cups cut-up cooked chicken or turkey
1 jar (4-oz.) pimiento, chopped (optional)
16 oz. Pkg. Egg noodles or 1/2 box bowties

Cook and stir mushrooms and green pepper in butter over medium heat 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 1 minute. Stir in chicken (turkey) and pimiento; heat through. Serve over noodles. I usually just combine everything.