We have had a busy few weeks at our home. Two weekends ago, I had friends visiting from Austria, my son turned 8, and my daughter decided that that weekend would be a cool time to need surgery to have her appendix removed. My husband and I took 12 hour shifts at the hospital to see her through. She came out fine and has even returned to school!
This week was much tamer, but I still had friends over because their daughter is about to leave for England to attend College and we won’t see her for a while. I made ribs and chicken. With plenty of chicken left over I wanted to use up a bulk of the leftovers. Chicken A La King is one dish the whole family enjoys. Since you use cooked chicken it does not take very long to prepare and is flavorful. Chicken A La King is chicken in a white gravy served over toasted bread. You can also use the base of this recipe to use up left over turkey.
The recipe is adapted from a book called Kitchen Keepsakes (pg 148 Book 2)
Chicken A La King (or Turkey A La King)
- 1 stick butter
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1/2 cup diced onion
- 1/2 cup flour
- 1 tsp salt
- 2 cups warm chicken broth
- 2 cups half and half
- 4-5 cups chopped cooked chicken (or turkey)
- 1 (3 oz) can sliced mushrooms, drained
- 1/2 cup pimiento, chopped
- Toasted bread
Melt the butter in a large saucepan over medium high heat. Saute the carrots, celery and onion until tender, about 15 minutes. Add the flour and salt and stir constantly until the flour is no longer raw. Reduce the heat to medium and slowly add in the chicken broth whisking it to get the mixture smooth. Add the half and half, stirring constantly until heated through and slightly thickened. Add in the chicken, mushrooms and pimientos and heat through. Taste and season with more salt if desired. Serve over toasted bread.