Chicken a la King
A recipe from the Sneaky Kitchen from Karen Danielson
1 whole chicken, about 4 lbs, cut up 
1 medium onion, peeled & quartered
1 carrot, scrubbed & cut into pieces
1 teaspoon dried parsley
5 to 6 cups cold water
2 teaspoons salt
shake of Mrs. Dash® Extra Spicy
coarsely ground black pepper
1 to 2 bay leaves

Wash chicken well under cold water & pat dry. Place it in a 6 Qt. Dutch oven & add remaining ingredients. Bring to a boil, removing scum as it forms. Cover & simmer 1 hr. or until chicken is very tender & falling off the bones. Remove chicken & reserve 2 C. of broth. Skim fat from broth.

Remove skin from chicken & discard. Debone & cut into large pieces. Shred enough chicken to make 3-1/2 cups.  

1/4 cup butter
2 Tbsp. finely chopped green pepper
1 8-oz. can mushrooms, drained
1/4 cup flour
1 teaspoon salt
2 cups of broth from the chicken 
1 cup half & half   
1 egg yolk  
1 4-oz. jar pimientos, chopped & drained

Sauté green pepper & mushrooms in butter, stirring over low heat for 5 min. Remove from heat. Stir in flour & salt. Gradually stir in broth & half & half until smooth. Return to heat; bring to a boil, stirring constantly. Lower heat & continue to simmer, stirring constantly, for about 5 min. or until thick.

Pour 1/4 C. of sauce into egg yolk, mixing well. Pour egg mixture back into hot sauce, stirring constantly; cook for 2 to 3 min. Add chicken & pimiento; cook gently about 5 min. or until hot. Serve over toast or hot biscuits.