Chicken A La King

(adapted) from Allrecipes.com

1 Cup (more or less) frozen peas
1 Cup (more or less) frozen carrots (or baby carrots chopped & slightly boiled)
1/2 C. butter
1/2 C. all-purpose flour
1 tsp salt
1/4 tsp black pepper
1 1/2 tsp chicken bouillon powder
1 1/2 C milk
1 1/4 C hot water
4 cooked, boneless chicken breast halves, chopped (or in my case, leftover chicken from last night's rotisserie meal)

1. Cook butter, carrots & peas together over medium heat for 5 minutes or until peas are thawed & butter melted.

2. Blend in flour, salt & pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat.

3. Stir in instant bouillon, milk & water. Heat to boiling, stirring constantly. Boil & stir for 1 minute.

4. Stir in chicken. Heat through.

Serve over Baking Powder Biscuits



**I found this sauce to thicken up very very nicely, to not stick/burn to the bottom - and I didn't have to "stir constantly." The original recipe calls for canned mushrooms & fresh green peppers, but I prefer peas & carrots instead.