Rotisserie Chicken Wednesday!

If you're new to Stir Crazy, welcome. If you've been here before, welcome back!

On Monday through Friday, by 3 p.m, and often before noon, I post a recipe suitable for that night's dinner. Okay, maybe that's a little ambitious. I know you have to stop at the store. Maybe you'll make it tomorrow night.

On hump day - that's today - I post a recipe that takes a rotisserie chicken and turns it into enchiladas, a casserole, salad or some other tasty dish.

Today's recipe for Chicken A La King comes from the Web site Dianaskitchen.com. I like it because it doesn't use a can of condensed soup and saves some sodium. You can cut the fat grams by using fat-free evaporated milk and still get the lush sauce. I do that all the time. On their own, the fat-free stuff can taste pretty metallic but mixed with other ingredients they are a fine substitute. If you want to use olive oil instead of butter, you could do that too and cut saturated fat (but not actual grams).

Please come back tomorrow for a recipe that your kids will love ... and might even be willing to help with. And as always, feel free to leave a comment or request.

Chicken a la King

3 tablespoons butter
1 cup fresh sliced mushrooms
1/2 cup chopped green bell pepper
1/4 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
2 cups evaporated milk or half-and-half
1 1/2 cups chicken broth
3 cups diced cooked chicken
1/4 cup chopped pimiento

Melt butter in a medium saucepan. Add mushrooms and green pepper; cook for 5 minutes. Blend in flour, salt, and pepper. Continue stirring and cooking until smooth and bubbly. Gradually add milk and chicken broth, stirring constantly. Cook for 10 minutes, stirring frequently. If you'd like a thicker sauce, blend 2 tablespoons of cornstarch with 1/4 cup cold water; add to sauce, a little at a time, until desired thickness is reached. Cook for a few more minutes. Add chicken and pimiento; heat through. Serve on toast points or pastry shells or rice. Chicken a la King Recipe serves 6 to 8.