Recipe Chicken a la King

o 1 (5-pound) chicken o 1 cup chopped celery o 1/2 cup chopped bell pepper o 1/2 cup chopped parsley o 5 tablespoons cornstarch o 2 cups milk o 1 small (2-ounce) jar pimientos o 2 small (7-ounce) cans mushrooms o 6 hard-boiled eggs, sliced o 1/2 stick butter o Salt and pepper to taste find out more about her work at angelamcrae.com. Email questions and comments to her at angelamcrae@charter.net

In a large pot, cover chicken with water and bring to a boil. Reduce heat and let simmer for about 1 hour, until tender. Debone and cut into large pieces. Strain and use remaining broth (I had about 6 cups) to cook celery, bell pepper and parsley, cooking until tender. Add a few tablespoons of water to the cornstarch to make a paste, then add to the broth and vegetables and whisk until completely blended. Add milk and whisk, then fold in chicken, pimientos, mushrooms, eggs and butter. Season as desired. Yields 10-12 servings.