Goodcookbecky's Blog

Letting the juices of life (or food) drip from my chin!

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Chicken A La King

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)

Serves 8

  • 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.

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Slow Cooked Swiss Steak

Slow cooked Swiss Steak is a comfort dish. I also love to make this for friends who have had surgery or a new baby. It has a few steps to get it into the crock-pot, but it is worth the effort and the meat is tender and just falls apart. The flavors are good. I like to serve mine with garlic seasoned rice and green beans.

Slow Cooked Swiss Steak
Serves 6

  • 3/4 cup flour
  • 1 tsp pepper
  • 1/2 tsp salt
  • 2 1/2 lbs thinly sliced round steak
  • 2 Tbsp butter
  • 2 Tbsp canola oil
  • 1 (12.5 oz) can cream of Mushroom soup
  • 1 1/3 cup water
  • 1 1/2 cups thinly sliced celery
  • 3/4 cup diced onion
  • 2 garlic cloves chopped
  • 1 Tbsp beef bouillion granules


In a shallow bowl, combine flour, pepper and salt.

Dredge the slices of beef in the flour mixture.

Preheat a skillet to medium high heat and add the oil and butter.  Pan fry each piece of beef in the butter mixture, about 2 minutes on each side and put in the crock-pot.

Combine the remaining ingredients in a large bowl and pour the mixture over the browned steak.  Turn the crock pot on to low, cover and cook for 8-9 hours.

For the garlic seasoned rice: I bring 2 cups of water to a boil.  Add 1 Tbsp garlic seasoning, 1 tsp butter, 1 tsp salt.  Add one cup of Jasmine rice.  Bring to a boil again.  Stir.  Reduce heat to low.  Cover and cook for 15 minutes.  Then turn off heat and let sit another 15 minutes.

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