Chicken A La King

Chicken Recipes

Jul 19

Although this recipe originated in the 1890’s, it was a super popular dish in the 1950’s and 1960’s. I’ve never made it before now, but it’s such a great comfort food and so easy to make!

This makes about 6 servings.

NOTES This recipe is a combination of two versions I found.

*If you want to watch the video of this being made, this recipe starts at the 16:05 mark.

Chicken A La King has a wonderfully creamy white gravy that makes it perfect to serve over noodles or rice!

Ingredients

1 cup sliced mushrooms
1 green pepper, chopped
1/2 stick (1/4 cup) butter
1/3 cup flour
1.5 cups milk
1.25 cups hot water
1 tsp Better than Bouillon chicken (or 1 cube chicken bouillon)
1 tsp salt
1/2 tsp pepper
2 large chicken breasts, cooked and chopped
4 oz chopped pimientos
1 Tbsp corn starch mixed with 1 Tbsp cold water (optional)

Here’s how to make it

Melt butter in a large skillet over med-high heat.
Once melted, add mushrooms and green pepper. Sauté for 5 minutes.
Remove from heat and add flour and salt and pepper. Mix well.
Put back on low heat and cook for about a minute, while stirring.
Stir in milk, water, and bouillon. Increase the heat back to med-high and allow it to come to a boil, stirring frequently.
If it doesn’t thicken enough to your liking, add in the corn starch slurry and continue to boil and stir until you’ve reached your desired thickness.
Turn off the heat and add in the chicken and pimientos. Heat through.
Serve over rice or noodles!