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Chicken a la King
There are many ways to make Chicken a la King. This way is my favorite. It is based upon the recipe in Betty Crocker’s Cookbook (Golden Press 1972). In a pinch, you could use leftover chicken or turkey and canned broth. You could also use canned mushrooms. My way has better flavor. Served over popovers makes it fun. I will post the popover recipe as well.
Add water, at least two cups, to cover chicken in medium pan and simmer until chicken is cooked.
In the meantime, melt butter and sauté mushrooms in batches until nicely browned. Set aside mushrooms.
Saute bell pepper in the butter (don’t use more than 1/2 cup butter total while cooking this dish).
Add mushrooms to bell pepper and sprinkle with 1/2 cup flour, salt, pepper. Stir, over low heat, until flour is absorbed by melted butter and coats vegetables. Remove from heat. Remove chicken from water and save the water which is now chicken broth.
Into the mushroom, bell pepper, flour mixture, stir in 2 cups cream and 2 cups reserved broth. Heat to boiling, stirring constantly. Boil and stir one minute. Shred or dice chicken. Stir chicken and 4-oz. pimientos into cream sauce. Heat through.
Serve hot over rice, toast cups, or popovers. Serves 4-6 people.
Chicken a la King Ingredient List
2 chicken breasts or other chicken parts
½ cup butter
1/3 lb. sliced mushrooms
½ cup diced bell pepper
½ cup flour
1 tsp salt
¼ tsp pepper
2 cups cream
1 4-oz. jar pimientos
I made quiche today because my time to cook has been so sporadic that I wanted to make something that could be thrown into the refrigerator when finished, yet would make a nice lunch or light dinner without any further preparation. Quiche is basically a custard pie. If you have an uncooked pie crust and eggs and cream (or evaporated milk for you Bush types), all the other ingredients can be whatever you want. The basic custard proportions are 1 egg to 1/2 cup cream. Today I made two 9″ quiches and used 6 eggs and 3 cups cream. I’ve made quiche using canned salmon, ham, cheese, or broccoli. There are a lot of different things you can put into it. I have another recipe for quiche which calls for smoked salmon and uses cream cheese. Some day I’ll make that and post pictures/recipe. It’s sublime. For now, you get this.
Quiche
Quiche
4 Tbps. butter
2 cups sliced mushrooms
1/2 cup sliced onions
2 handfuls asparagus, trimmed (tips kept longer than stems for even cooking)
1 garlic clove, minced
6 eggs, beaten
3 cups whipping cream
1/2 tsp. sugar
Salt and pepper
2 9″ unbaked pie crust
1 cup cheese, shredded (any kind)
Preheat oven to 425 degrees. Saute mushrooms in butter until nicely browned, remove from skillet and set aside. Saute onions, asparagus, and garlic until onion is transparent and asparagus is cooked al dente. Set aside. Mix together eggs, cream, sugar, salt, pepper. Prepare pie crusts into pans and distribute mushrooms and asparagus mixture evenly across the crusts. Sprinkle with shredded cheese. Pour the egg mixture over all. Place pies into oven and bake at 425 degrees for 15 minutes. Lower the heat to 300 degrees and bake an additional 30 minutes. A knife inserted into pie should come out clean.
Saute mushrooms in butter until nicely browned.
Saute onion, asparagus, and garlic. Distribute evenly across pie crust, along with sauteed mushrooms.
Sprinkle evenly with shredded cheese. I used a Monterrey Jack/Cheddar blend.
Mix together eggs, cream, sugar, salt & pepper. Pour over the other ingredients in the pie crust.
Bake at 425 degrees for 15 minutes, then lower heat to 300 degrees and bake 30 minutes more. Remove when knife inserted into center comes out clean. Can be served hot, warm, or cold.
Didn’t last long
