Chicken a la King

• 2 c. cooked, diced chicken
• 1/2 lb. mushrooms, washed and sliced
• 4 T. butter
• 1 green pepper, diced
• 1 red pepper, diced
• 2 T. flour
• 1 c. milk
• 1 c. half-n-half
• salt & pepper, to taste
• fresh parsley, chopped

In a heavy skillet, saute the mushrooms and peppers until soft. Add in the flour and stir until well blended. Slowly add in the milk and half-n-half. Bring to a low boil, and stir until thickened. Stir in the chicken; season with salt and pepper. Serve over biscuits, toast points or buttermilk waffles. Garnish with the chopped parsley.  Makes 3 hearty servings; easily doubled.

Note: Substitute frozen peas for the green pepper, if you like.