CHICKEN ALA KING 1/4 cup butter 1 8-oz. can sliced mushrooms, drained 1/4 cup all-purpose flour Salt and pepper to taste 1 tsp. instant chicken bouillon granules 2 cups milk 2 cups boneless chicken, cooked and cubed 1 2-oz. jar sliced pimentos, drained 1 can crispy Chinese noodles Melt butter in a large skillet and saute mushrooms for a couple of minutes. Stir in flour, salt and pepper, bouillon granules and milk and stir over low heat until thickened. Stir in chicken and pimentos and cook until warmed through. Serve over cooked rice, pasta or toast. Sprinkle with crispy Chinese noodles.