Chicken a la King

In a large family-size skillet, cook your cubed chicken over medium heat until browned on all sides and cooked through. Remove chicken from pan and set it aside on a plate. Drain drippings.

In the same pan, melt butter, then blend in flour, salt, pepper and garlic powder until liquid is absorbed. Add in chicken broth, cream and the liquid from the mushroom can. Heat to just barely boiling, then turn down heat a bit, stirring often. Continue stirring as it thickens. This takes some time. (If it doesn’t thicken, just take a splash of cold water and blend with a tablespoon of cornstarch then add it into your skillet of liquid and bring to a boil, stirring often. This will help thicken quickly.)

Meanwhile, cook and drain your spaghetti noodles and steam your veggies, according to package instructions.

Check your roux (butter, cream, broth, flour mixture) as it should be thicker now like a sauce. Once thickened add cubed chicken, mushrooms, steamed veggies, and cooked and drained spaghetti noodles. Stir in grated Parmesan cheese, dried parsley flakes and onion powder. Taste and season with more salt and pepper, if needed.

Enjoy!