Help! I can't find my chicken ala king recipe

[lawren2 Malibu Beach Barbie & A Super Moderator Find all posts View Profile Close lawren2]

Does anyone have one?

Snowing here and that's what I'm in the mood for. I think I've got all the ingredients and could probably muddle thru but if anyone can share their's I'd be grateful.

and yes I checked allrecipes but I don't like any of them.

[katiemack Super Moderator Find all posts View Profile Close katiemack]

Does this appeal to you?
Chicken a la King

[lawren2 Malibu Beach Barbie & A Super Moderator Find all posts View Profile Close lawren2]

Does this appeal to you?
Chicken a la King

THANK YOU! That is very similar to mine! It may just become mine. I'll let you know!

Not a dish I make often but it is snowing again and a comfort food that uses up some leftover roast chicken.

[kbletzer Senior Member Find all posts View Profile Close kbletzer]

Does this appeal to you?
Chicken a la King

That looks good....I'll try that tomorrow!
Kathleen

[Guest Close monaco]

Hi Lawren2
Try this link. There are 44 recipes for chicken a la king posted by other cooks. Most are reviewed. If none are better than the one you use, please post it.
Recipezaar: Where the World's Recipes Are

[Sydney Contributor - Bronze Find all posts View Profile Close Sydney]

Hi Lawren2
Try this link. There are 44 recipes for chicken a la king posted by other cooks. Most are reviewed. If none are better than the one you use, please post it.
Recipezaar: Where the World's Recipes Are

Alrighty, chicken a la king every day for the next month and a half.

We'll be having it tonight now, thanks to this thread.

[lawren2 Malibu Beach Barbie & A Super Moderator Find all posts View Profile Close lawren2]

some quick notes.

Katiemack's link is the real deal. There is none left.

I did end up using a full can of chicken broth to get the consistancy I wanted. I also like color in my food so added a small jar of drained chopped pimento, 2 sliced hard boiled eggs and 1/4 cup of frozen peas at the end.

I also serve over rice as that is the way things are done in my family with this one.

Enjoy it was truly yummy!

PS Monaco the same recipe was number 44 on your link.

[katiemack Super Moderator Find all posts View Profile Close katiemack]

So glad it worked out to your liking, and I love how you added your own special touches....now that is a true Cook! I love color added to food...it is a must for there to be color! And never ever stick entirely to the recipe, because you have to make it your very own! Syd, Kathleen...let us know how you enjoy the dish.

[Sydney Contributor - Bronze Find all posts View Profile Close Sydney]

So glad it worked out to your liking, and I love how you added your own special touches....now that is a true Cook! I love color added to food...it is a must for there to be color! And never ever stick entirely to the recipe, because you have to make it your very own! Syd, Kathleen...let us know how you enjoy the dish.

Thanks for the recipe!
I made it last night instead as when I went to make it the night before, I didn't have enough chicken breast in the freezer. Only had half what I needed.
I bought a whole roast chicken instead of chicken breast because I was in a hurry and thought the roast would be easier and quicker.
I made the chicken stock from the roast since it's already seasoned and juicy.
I used dried tarragon leaves instead of fresh, and chives instead of parsley. I used celery instead of the peppers as that's what I had and my kids like celery.
I put extra mushrooms in as most of us love mushrooms.
Also put extra cream as I made a bigger batch and had the extra cream to use up.
Left out the lemon juice as I didn't have any.

Served it with rice, carrots, brocolli and peas. It was very rich and delicious. They all were suitably appreciative. The best thing is there's enough left over for one plate so guess what I'm having for lunch today?

The only question I have is whether the 3 yolks are actually needed. I put it in but wonder whether it would be the same if I just leave it out. I imagine it would be rich enough and thick enough without the yolks. Next time, I'll leave it out and see the difference.