30 ml (2 Tbs) Oil
1 Onion, chopped
80 grams Button Mushrooms, sliced
30 ml (2 Tbs) Flour
375 ml (1 ½ cups) Milk
185 ml (¾ cup) Chicken Stock
400 -500 grams Cooked Chicken, chopped
45 ml (3 Tbs) Cream
 Salt and Pepper to taste
375 ml (1 ½ cups) Uncooked Rice
1 Red Pepper, chopped
15 ml (1 Tbs) Chopped Parsley

Method

Heat oil and gently fry onion and mushrooms.

Stir in flour and cook, stirring, for about one minute then remove from heat.

Gradually add milk and stock. Return to boil, stirring until thickened and
smooth.

Add chicken, cream, salt and pepper and simmer for 10 minutes.

Prepare rice according to directions on the packet. Once rice is cooked 
stir in red pepper and parsley.

Serve the Chicken a la King accompanied by the hot rice.

Source: Cresta