Chicken a la King

Leftovers usually aren’t a problem at our house. And we always have them. Both Therese and I like leftovers for lunch the next day. She almost always takes some to work, and I like them the day after, too.

One food that we always seem have left over is chicken or pheasant. That’s because I buy the chickens by the case from the Forest River Hutterite Colony, and pheasants just happen to be my favorite hunting prey.

Just the other night, we had roast chicken with vegetables, and needless to say, we had a bunch left over, even though my grandchildren, Rakeem and Naomi, were over for supper.

Later while we were cleaning up the kitchen and doing dishes, Therese recalled how she used to make chicken a la king when she lived out in the country near Greenbush, Minn. She and her former husband raised several animals, including chickens. When the laying hens got old, they butchered and canned them. And chicken a la king was a favorite recipe. After the conversation, I knew what we would be doing with our leftover chicken.

The chicken a la king that I made was pretty basic. All I did was cut up the chicken and combined it with
the leftover gravy. Some peas would have been nice, but I didn’t have time to go to the store since Rakeem had to eat quickly and get to his hockey tryout.

We then served the chicken over some pasta along with some steamed scarlett runner beans that still have been producing like crazy. It was a very tasty and nutritious meal, and one that was ready only 30 minutes after it was started.

If you’re looking for another recipe for chicken a la king that is a little more elaborate, here’s one.

Chicken a la King
2 cups leftover chicken breast
1 medium onion
2 cloves garlic, chopped
½ cup celery, diced
1 small jar pimientos
¼ cup Worcestershire sauce
2 cans mixed vegetables (or frozen)
1 can cream of mushroom soup
1 can cream of celery soup
1 can cream of chicken soup
1 small can mushrooms
3 or 4 cups milk (per thickness of sauce)
1 teaspoon Old Bay seasoning
Salt and pepper to taste
Brown chicken in skillet with oil; in same skillet, cook chopped celery until tender, then saute onions and garlic. In a big pot with a lid, add small jar pimientos, Worcestershire sauce, creamed soups, milk and vegetables. Add the seasoning. Simmer at low heat for 30 minutes until hot. Add everything from skillet to the pot and stir together. Serve over toast, rice or noodles.

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