Chicken 'a la King
3 1/2 pound frying chicken
6 cups chicken broth
1/2 cup wild rice
1/4 tsp. salt
1/2 cup white rice
1 large red bell pepper, diced
1 12 oz. can mixed vegetables
1 6 oz. can mushrooms
1/6 tsp. nutmeg
1/4 tsp. salt
1/4 tsp. pepper
3 Tb. Cornstarch mixed with 6 Tb. Water
1 cup nonfat yogurt
Place chicken in large stockpot, cover with 7-8 cups water, bring to boil, and simmer 1 hour. Remove chicken, de-bone when cool. Skim broth, remove 3 cups to another saucepan, add wild and white rice, cook 30-45 minutes until tender. Bring remaining broth to boil for 10 minutes, add the rest of ingredients thru pepper and chicken. Slowly add cornstarch mixture, stirring constantly. Slowly add 1 cup of sauce into yogurt, add this back to chicken mixture and mix well. Serve over 3/4 cup rice.
Serves 8. 350 calories, 6 g fat, 18g protein, 36 g carb.,2 g. fiber
Adapted from Graham Kerr's Gathering Place
