This classic rich and creamy chicken ala king is the ultimate comforting food made with juicy tender chicken and creamy sauce served over rice or bread perfect for those busy weeknights.

4 cups cooked chicken, chopped (any rotisserie or leftover chicken)

1/2 cup butter, salted

8 ounces fresh mushrooms, sliced

1/2 cup all-purpose flour

2 cups chicken broth, reduced sodium

1 1/2 cups milk

1/3 cup heavy creamy

2 egg yolks

1 cup pimientos, chopped, drained

1 cup frozen peas

Heat a large saucepan over medium-high heat, add the block of the butter and let it melt.
Once completely melted, add in sliced mushrooms and cook for about 5 minutes or until softened.
Add flour and stir well with the mushroom and cook for a little longer so that the raw flavor of the flour is gone.
Pour in milk and chicken broth and bring the sauce to a boil.
Lower the heat and simmer for about 3 minutes or until sauce is thickened.
Meanwhile, in a small bowl, add egg yolks with heavy cream and whisk well. Ladle out about half a cup of the boiling sauce and add it to the bowl. Mix well.
Pour this mixture from the bowl into the saucepan and cook for 2-3 minutes. stirring continuously.
Add cooked chicken, pimientos, frozen peas and stir for about 2 to 3 minutes or until heated through.
Done! Serve immediately over toast, plain rice, pasta or biscuits.