• 1 can (4 oz) mushroom stems and pieces, drained (reserve liquid)
• 4 - 6 chopped green onions (the original recipe calls for 1/2 cup green peppers which I don't like)
• 1/2 cup margarine or butter
• 1/2 cup all purpose flour
• 1 teaspoon salt (or to taste....i usually use a whole lot LESS)
• 1/4 pepper (or to taste)
• 3 teaspoon instant chicken bouillon (the original recipe calls for 1 1/2 teaspoons but silly me....I had the cubes and thought each cube was 1/2 teaspoon....oops. You have to remember I was only like....23? when I first made this)
• 1 1/2 cups milk
• 1 1/4 cups hot water
• 2 cups cut up cooked chicken (or turkey)
• although I never used this, the original recipe called for 1 4oz jar whole pimiento, chopped

1. Cook and stir mushrooms and onions 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; remover 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 (and pimiento) heat through.
3. The original recipe says to serve over toast. I have always served this over white rice. You can of course serve this over your choice of noodles.

There is a story behind this. Basically its Chicken A La King....but I made a teeny adjustment and had to give it my own name. I did this back when "The Lion King" came out (when my darlings were babies) so I thought....(trying to make it appealing to them)....hmm....Chicken A La Queen.....Ooooh...the Lion Kings Queen is NALA!! Ah HA!!!!! Chicken A La Nala!! Anyways....it works for me. The original "real" recipe is from an old Betty Crocker Cookbook. This recipe is very flexible so I'm sure you can make what ever adjustments work for you. I've even seen it made with peas.