Chicken A La King

I made this for my WW2 Christmas class today and it was fantastic! It is an authentic 1940s, ration-friendly recipe. Best served over bread, rice or noodles with a side of vegetables.

I made it the night before, chilled it and reheated it the next day in the crock pot. I may do it that way every time... :)

3 pounds of chicken breast, cooked and cut into bite-sized pieces

1 cup diced celery
1/4 cup chopped onion
1 pound sliced fresh mushrooms
3 Tablespoons butter

Saute vegetables in butter until tender and there is no longer any liquid in the pan.
Add to cooked chicken in large bowl or casserole dish.

Melt 4 Tablespoons butter or margarine (no rations on margarine) in large saucepan.
Quickly whisk in:
4 Tablespoons flour
1 teaspoons salt
1/2 teaspoon pepper
2 Tablespoons dried parsley

Then pour in 4 cups chicken broth all at once and whisk until smooth.

Cook over med-high heat, whisking constantly, until thick and bubbly.

Remove from heat and pour over chicken mixture. Stir well to mix.

Serve on top of toast, bread, noodles or rice. Top with sliced hard-boiled eggs and a bit of jarred pimentos.