When I think of Chicken Ala King, I think of June Cleaver. Why? I don't know. Maybe because I always wanted to be June Cleaver. I think of supper clubs and boilin' bags. Yea, I said it. When I was little my mom didn't make this homemade. She would sometimes buy the boilin' bags with it and we would have it on toast.
Did you eat it on toast? Noodles? Rice? Biscuits?
I loved it and I knew, OBVIOUSLY it was going to be better homemade. I needed some inspiration so I did my own private brainstorm session. Things I ate as a kid. Was interesting as I thought about it, some of the dishes I had forgotten about. I wonder if mine is better than June's?
I hope that you enjoy this easy, and OMGOSH delicious dish. I had forgotten how much I loved it and to be honest, this is one of my favorite recipes to date. I was hesitant as I knew it would be hard to photograph, to share, but fahgetaboutit........ It is crazy good and I hope you fall in love or fall in love AGAIN with this retro classic!!
You can really use more or less of the pepper and mushrooms, it is kind of just up to what you like.
2 tbsp butter
1 bell pepper, cut into strips (I used red, use any color)
6 ounces mushrooms, sliced
1/3 cup flour
2 cups half and half
1 1/2 cups chicken stock
3 cups chicken, cooked and cubed or shredded
1 tsp dried parsley
salt and pepper to taste
In a large, high sided skillet, add in butter, peppers, and mushrooms. Stir constantly. Saute for 3 minutes. Add in flour and stir until the veggies are coated.
Add in half and half, stock and salt and pepper to taste. Stir to combine and add in chicken, again stir. Now let it your mixture simmer for 5-7 minutes. It will thicken up and become creamy! The smell will make you go out of your mind!
Sprinkle over your parsley. Serve over, egg noodles, rice, biscuits or toast!
Your "pearls the perfect apron accessory" chefwannabe