Does anyone have a southern recipe for "Chicken Al La King" that they would like to share?

Answer 1

Chicken a la King

1/4 cup butter or margarine
1/4 cup flour
2 tablespoons chopped onion
4 ounces fresh sliced mushrooms
1 teaspoon salt
1/2 teaspoon Worcestershire sauce
2 cups milk
2 cups diced cooked chicken
1/4 cup chopped drained pimiento (2 ounce jar)

Melt butter or margarine in a medium saucepan. Cook onion and mushrooms over medium low heat until onion is tender. Add flour and salt, stirring until mixture is smooth. Gradually stir in milk and Worcestershire sauce. Continue cooking and stirring for about 3 minutes or until mixture is thick and begins to bubble; stir in chicken and drained chopped pimiento. Heat through and serve over hot cooked rice, pastry shells, or toast. serves 4.

Answer 2

Here's my recipe ... I made it a few days ago with leftover Thanksgiving turkey and it was just as good.

3 tablespoons butter
1 cup fresh sliced mushrooms
1/2 cup chopped green bell pepper
1/4 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
2 cups evaporated milk or half-and-half
1 1/2 cups chicken broth
3 cups diced cooked chicken
1/4 cup chopped pimiento

Melt butter in a medium saucepan. Add mushrooms and green pepper; cook for 5 minutes. Blend in flour, salt, and pepper. Continue stirring and cooking until smooth and bubbly. Gradually add milk and chicken broth, stirring constantly. Cook for 10 minutes, stirring frequently. If you'd like a thicker sauce, blend 2 tablespoons of cornstarch with 1/4 cup cold water; add to sauce, a little at a time, until desired thickness is reached. Cook for a few more minutes. Add chicken and pimiento; heat through. Serve on toast points or rice or egg noodles.

Answer 3

2 lb. chicken, boiled, boneless
1 (16 oz.) can cream of celery soup
2 cans cream of mushroom soup
1/2 c. cream
1 bunch scallions, sliced
1 sm. jar pimiento, chopped
1/2 tsp. paprika
Salt & Pepper to taste
1 can cream of chicken soup
1 c. milk
1 pkg. green peas, frozen, cooked al dente
1/2 c. celery, cooked
1/2 c. carrots, cooked
1/2 tsp. garlic powder

Boil chicken and remove all bones. Cut into bite size pieces. Combine the rest of the ingredients with the chicken. Heat slowly until hot. Serve over biscuits.

Answer 4

Ingredients:

1 kg. chicken breast fillets (bite-size cubed)
1 onion (chopped)
200 gms. button mushrooms (sliced)
1 green + 1 red bell pepper (3 cms. cubes)
1/2 cup cream
1/3 cup chopped parsley
50 gms. butter
salt + pepper


Sauce:
1/3 cup plain flour
2 1/2 cups chicken stock
1 tbsp. brandy
2 bay leaves
50 gms. butter

Method:

To make the sauce: heat the butter in a pan. Add the flour until it turns into a light brown colour. Gradually add the chicken stock away from heat, stirring. Bring back over medium heat, stirring constantly, until smooth and thickened. Season to taste and add bay leaves. Stir in the brandy, then cover and set aside. Melt the butter in a large pan. Cook the chicken in batches over high heat for 2 minutes or until well browned. Remove then add the onion and mushrooms. Cook stirring for a few minutes, then add the bell pepper. Cook until slightly wilted. Return chicken pieces to pan, remove bay leaves from sauce and pour over chicken. Stir to combine and cook over low heat for 30 minutes, stirring two or three times during cooking. Stir in the cream and parsley. Season with salt and cracked pepper. Serve with rice.