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cajun poultry
Cajun Chicken a la King6 to 8 chicken breasts
8 chicken bouillon cubes
8 cups water
1 medium onion, chopped
1 stalk celery, chopped
1/2 cup (1 stick) butter
1 cup flour
3 to 4 cups milk
Salt and pepper, to taste
1 cup sweet peas, frozen or canned
Buttermilk biscuits Dissolve bouillon cubes in water. Add chopped onion, celery, and chicken breast. Boil until tender. Remove chicken and chop into bite-size pieces. Reserve broth. In separate pot, melt butter. Add flour, and cook mixture for 3 to 5 minutes. Slowly add 4 cups of the cooked chicken broth. Add slowly and stir continuously to avoid lumping. Add milk until mixture resembles a thick soup. (You can thin by adding more liquid, either broth or milk, or thicken by adding a paste of milk and flour.) Salt and pepper to taste. Add cooked chicken and peas. Heat thoroughly. Serve over homemade biscuits which have been sliced in half.
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