CHICKEN A LA KING

 5 T margarine                            2 T chopped green pepper

2 T chopped onion                   1 1/2 c milk

1/3 c flour                                    1/2 tsp salt

3/4 c water                                  2 cubes  boullion chicken

In saucepan, melt margarine and saute green pepper and onions. 

Make a roux by stirring in flour and salt until thick.

Add milk, water, and boullion.  Cook and stir until thickened and bubbly. Cook 1 minutes more.

Add chicken and peas.  Cook until heated through and serve over biscuits.