Thick, rich, creamy...all my favorite things!
This recipe is probably sooooo not healthy, but it’s really soooo delicious. It’s one that I got out of my “Better Homes and Gardens New Cookbook” a few years back. I distinctly remember wanting to make something new and different that day and trying to find a recipe that I actually had everything for. This was that recipe. It’s really very good. Most of the time I make the “Cheesy Chicken A La King” version, which is listed below. I love Swiss Cheese and the combination of the Swiss and the Sherry is just amazing. It says to serve it on toast points, but I do my usual bed of rice or egg noodles. At least if you do egg noodles and someone doesn’t like the chicken, they’ve got pasta.
All the ingredients laid out, except the mushrooms.
CHICKEN A LA KING
Ingredients:
1/4 cup margarine or butter
1 cup sliced fresh mushrooms or one four ounce can of stemps and pieces, drained (I use fresh)
1/3 cup all purpose flour
1 3/4 cups milk
1 cup chicken broth
2 cups cubed cooked chicken or turkey
1/4 cup chopped pimiento (I don’t use this)
2 tablesppons dry sherry (optional but I always use it)
8 toast points or 4 baked patty shells (I use white rice or buttered egg noodles instead)
You'll be able to tell when the sauce is ready, it starts out very thin and then thickens.
Directions:
In a saucepan melt margarine.
If using fresh mushrooms add mushrooms and cook til tender.
Stir in flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Add milk and chicken broth all at once.
Cook and stir til thickened and bubbly. Cook and stir 1 minute more.
Add canned mushrooms if using.
Stir in chicken or turkey and pimiento and if desired, dry sherry.
Heat through and spoon atop toast points.
I always serve over rice or over egg noodles rather than toast.
Alternative: CHEESY CHICKEN A LA KING
Prepare as above except add 1 cup shredded American or swiss cheese to the thickened mixture before adding the chicken or turkey and stir til cheese melts.
The Whole bag of Chips 