Chicken a la King

As promised on Monday, here is a recipe where you can use some of the chicken meat from the slow cooker. This is an easy recipe that can be made ahead (I tell you how in the directions) or made fresh. Either way it is delicious! K loved it because he loves food that makes him think of cream of mushroom soup. You can add a green pepper to this. In fact, I meant to. Purchased it and all…but forgot! Oh well. It was not necessary, so I did not include it in the ingredients.

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A fun note for this recipe…I had never heard of this dish before, but came across it in a cookbook. And to top it off, it is in one of the Fudgelet’s favorite books…

“Imagine, if you never had a nose, you’d never smell a single thing…or chicken a la king!”

We liked this served over rice, but you could also serve it over pasta, mashed potatoes…

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Directions for Chicken a la King

Adapted from Fix, Freeze, Feast

  • About 1-1.5 cups shredded chicken meat
  • 1 cup chopped onion
  • 8 ounces sliced mushrooms
  • 1/4 cup flour
  • 1 cup chicken broth
  • 1.5 cups half and half or milk (but not skim milk)
  • Salt
  • Pepper
  • Butter/Alternative

Begin by sauteing the onions in some butter in a large pan over medium heat.

Feel free to add some pepper now.

Feel free to add some pepper now.

After the onions begin to soften, add the mushrooms.

 

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Cook until the mushrooms are brown.

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Add salt and pepper, then stir in the flour.

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Cook for one minute, then whisk in the half and half and chicken broth. Continue whisking and cooking until the sauce thickens.

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I added some fresh rosemary, too. It is optional.

 

 

If you wish to make this dish ahead, stop now and pour over the chicken in a container. When ready to eat, bring to a simmer to gently warm the dish. Otherwise, continue…

Add the chicken, along with salt and pepper to taste (if needed).

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Directions for Chicken a la King (without pictures)

Adapted from Fix, Freeze, Feast

  • About 1-1.5 cups shredded chicken meat
  • 1 cup chopped onion
  • 8 ounces sliced mushrooms
  • 1/4 cup flour
  • 1 cup chicken broth
  • 1.5 cups half and half or milk (but not skim milk)
  • Salt
  • Pepper
  • Butter/Alternative

Begin by sauteing the onions in some butter in a large pan over medium heat. After the onions begin to soften, add the mushrooms. Cook until the mushrooms are brown. Add salt and pepper, then stir in the flour. Cook for one minute, then whisk in the half and half and chicken broth. Continue whisking and cooking until the sauce thickens.

If you wish to make this dish ahead, stop now and pour over the chicken in a container. When ready to eat, bring to a simmer to gently warm the dish. Otherwise, continue…

Add the chicken, along with salt and pepper to taste (if needed).

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3 thoughts on “Chicken a la King

  1. Everybody made this in the 50s/60s. Quick, easy and yummy! It’s also good over toast and you can make it with tuna as well, to which I always added chopped pimentos.

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