Chicken a la King in Rice Ring

Chicken a la King 1940s style with this delightful recipe from  Better Homes and Gardens Magazine, June 1948. As the original description says...

The hot, creamy mixture in the center is tender chicken and sliced mushrooms in a rich sauce made with the chicken stock. Turn fluffy rice onto warm serving plate. Make a "dish" in the center for the a la king

Easy to make and very tasty. I made no changes to the recipe.. and will be making it again

½ pound sliced mushrooms 

1½ cups top milk or light cream 

¼ cup butter or fortified margarine 

5 tablespoons enriched flour 

1 cup chicken stock 

1 teaspoon salt 

½ teaspoon pepper 

2 cups diced, cooked chicken 

3 cups hot, cooked rice 

• Brown mushrooms in butter. 
• Add flour and blend; gradually add chicken stock and milk. 
• Cook over low heat until smooth and thick, stirring constantly. 
• Add seasonings and chicken. 
• Heat through and serve in fluffy rice ring. 

Better Homes and Gardens Magazine
June 1948