Chicken A La King
3 tablespoons butter or margarine
1 cup (about 3 ounces) sliced fresh mushrooms
1/4 cup chopped green bell pepper
1/4 cup chopped onion
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon paprika
2 cans (12 fl. oz. each) evaporated Milk
3 large egg yolks, beaten
2 cups cooked, chopped chicken breast meat
2 tablespoons diced pimiento (optional)
2 tablespoons dry sherry (optional)
8 refrigerated biscuits, prepared according to package directions
MELT butter in large skillet over medium heat. Add mushrooms, bell pepper and onion; cook, stirring occasionally, for 1 to 2 minutes or until tender but not brown. Stir in flour, salt and paprika. Gradually add evaporated milk. Cook over medium heat, stirring constantly, until mixture comes to a boil.
WHISK 1 cup thickened sauce into egg yolks; pour into saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Stir in chicken, pimiento and sherry. Heat through.
SERVE immediately over hot biscuits.