Today! Chicken a la king

On Mon 23 Jan 2006 05:00:27a, Thus Spake Zarathustra, or was it jmcquown?

Quoted message said:

2 c. cooked chicken, diced
2 Tbs. butter
4 Tbs. flour
1 small minced onion
2 carrots, diced
1/2 cup green peas
2 c. chicken stock or broth
3/4 c. milk
1/2 tsp. salt
1/2 tsp. black pepper
3/4 tsp. dried thyme
1 clove garlic, minced

In a large heavy saucepan, saute onion and garlic in butter over medium
heat. Cook, stirring, until onion is translucent. In a separate pan,
bring water to a boil to cook the carrots and peas, about 10 minutes.
Drain the vegetables and set aside.

Push the sauteed onions to the side of the pan and stir in the flour
gradually to make a paste Add the stock or broth slowly, stirring until
smooth. Allow the mixture to simmer about 10 minutes. Slowly add milk
to the sauce (a whisk is helpful here). Season with salt, pepper &
thyme. Add the vegetables and the cooked chicken and heat through.

I like this served over Pepperidge Farm pattie shells. Some folks like
it over egg noodles or mashed potatoes. Whatever floats your boat 🙂

Jill

Ooh, I haven't had that in years and I love it. I think I'll try making a
WW version of that tonight.

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!

In article <[email hidden]>,

jmcquown said:

2 c. cooked chicken, diced
2 Tbs. butter
4 Tbs. flour
1 small minced onion
2 carrots, diced
1/2 cup green peas
2 c. chicken stock or broth
3/4 c. milk
1/2 tsp. salt
1/2 tsp. black pepper
3/4 tsp. dried thyme
1 clove garlic, minced

In a large heavy saucepan, saute onion and garlic in butter over medium
heat. Cook, stirring, until onion is translucent. In a separate pan, bring
water to a boil to cook the carrots and peas, about 10 minutes. Drain the
vegetables and set aside.

Push the sauteed onions to the side of the pan and stir in the flour
gradually to make a paste Add the stock or broth slowly, stirring until
smooth. Allow the mixture to simmer about 10 minutes. Slowly add milk to
the sauce (a whisk is helpful here). Season with salt, pepper & thyme. Add
the vegetables and the cooked chicken and heat through.

I like this served over Pepperidge Farm pattie shells. Some folks like it
over egg noodles or mashed potatoes. Whatever floats your boat 🙂

Jill

Looks wunnderful!

I serve it over rice.
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

jmcquown said:

Push the sauteed onions to the side of the pan and stir in the flour
gradually to make a paste Add the stock or broth slowly, stirring until
smooth. Allow the mixture to simmer about 10 minutes. Slowly add milk to
the sauce (a whisk is helpful here). Season with salt, pepper & thyme. Add
the vegetables and the cooked chicken and heat through.

Good one. This is what I do with leftover roast or poached chicken
when we don't feel like having fried rice. If you happen to have real
cream in the fridge it makes it more luscious. The thyme is right on
(though I add it earlier) and we like a pinch of nutmeg, too. -aem

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

2 c. cooked chicken, diced
2 Tbs. butter
4 Tbs. flour
1 small minced onion
2 carrots, diced
1/2 cup green peas
2 c. chicken stock or broth
3/4 c. milk
1/2 tsp. salt
1/2 tsp. black pepper
3/4 tsp. dried thyme
1 clove garlic, minced

I like this served over Pepperidge Farm pattie shells. Some folks like it
over egg noodles or mashed potatoes. Whatever floats your boat 🙂

When I was a kid, my mom made this and served it over buttered toast that
was chopped up into tiny squares (not exactly toast points, but same idea).
I took over the job of toast girl. It was a big job toasting and buttering
and cutting enough toast for 7 of us. I used the toaster rather than the
oven -- probably some folks would use the oven, but that's just the way Mom
had me do it.

I will have to make this for my kids -- it was my favorite dinner, and I
think they'd like the toast pieces as much as I did (I will even buy *white
bread* -- this is one time when white bread tastes better). Mom called it
creamed chicken, though. Chicken a la king was the similar-but-scary
version that they served us at school over egg noodles. If she had called
it chicken a la king at home, I'm sure that none of us kids would have eaten
it. :-)

Chris

OmMa said:

jm said:

2 c. cooked chicken, diced
2 Tbs. butter
4 Tbs. flour
1 small minced onion
2 carrots, diced
1/2 cup green peas
2 c. chicken stock or broth
3/4 c. milk
1/2 tsp. salt
1/2 tsp. black pepper
3/4 tsp. dried thyme
1 clove garlic, minced

In a large heavy saucepan, saute onion and garlic in butter over medium
heat. Cook, stirring, until onion is translucent. In a separate pan, bring
water to a boil to cook the carrots and peas, about 10 minutes. Drain the
vegetables and set aside.

Push the sauteed onions to the side of the pan and stir in the flour
gradually to make a paste Add the stock or broth slowly, stirring until
smooth. Allow the mixture to simmer about 10 minutes. Slowly add milk to
the sauce (a whisk is helpful here). Season with salt, pepper & thyme. Add
the vegetables and the cooked chicken and heat through.

I like this served over Pepperidge Farm pattie shells. Some folks like it
over egg noodles or mashed potatoes. Whatever floats your boat 🙂

Looks wunnderful!

I serve it over rice.

Rice, egg noodles, either. When I'm lazy I to a la king with canned
veg-all and canned tuna... I make the cream sauce... I refuse to stoop
to canned condensed cream of celery.

In article <[email hidden]>,

Sheldon said:

OmMa said:

jm said:

2 c. cooked chicken, diced
2 Tbs. butter
4 Tbs. flour
1 small minced onion
2 carrots, diced
1/2 cup green peas
2 c. chicken stock or broth
3/4 c. milk
1/2 tsp. salt
1/2 tsp. black pepper
3/4 tsp. dried thyme
1 clove garlic, minced

In a large heavy saucepan, saute onion and garlic in butter over medium
heat. Cook, stirring, until onion is translucent. In a separate pan,
bring
water to a boil to cook the carrots and peas, about 10 minutes. Drain
the
vegetables and set aside.

Push the sauteed onions to the side of the pan and stir in the flour
gradually to make a paste Add the stock or broth slowly, stirring until
smooth. Allow the mixture to simmer about 10 minutes. Slowly add milk
to
the sauce (a whisk is helpful here). Season with salt, pepper & thyme.
Add
the vegetables and the cooked chicken and heat through.

I like this served over Pepperidge Farm pattie shells. Some folks like
it
over egg noodles or mashed potatoes. Whatever floats your boat 🙂

Looks wunnderful!

I serve it over rice.

Rice, egg noodles, either. When I'm lazy I to a la king with canned
veg-all and canned tuna... I make the cream sauce... I refuse to stoop
to canned condensed cream of celery.

Lower sodium too. ;-)

Yeah, veg-all will work but I'd use canned chicken or leftover cooked
chicken and shred it up.

Making a cream sauce is not difficult so I can see your point.
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

jmcquown said:

I like this served over Pepperidge Farm pattie shells. Some folks like it
over egg noodles or mashed potatoes. Whatever floats your boat 🙂

I like chicken a la king served over biscuits. It would be the
perfect dinner for this grey, drizzly day.

Tara

OmManiPadmeOmelet said:

Sheldon said:

Rice, egg noodles, either. When I'm lazy I to a la king with canned
veg-all and canned tuna... I make the cream sauce... I refuse to stoop
to canned condensed cream of celery.

Lower sodium too. ;-)

Yeah, veg-all will work but I'd use canned chicken or leftover cooked
chicken and shred it up.

Making a cream sauce is not difficult so I can see your point.

I keep a stash of canned chicken, but I gotta tell ya, my cats like it
much better than I do. I sometimes do a la canned baby shrimp. And I
really like veg-all... it's been around almost forever:
http://veg-all.com

Sheldon said:

Quoted message said:

Quoted message said:

Rice, egg noodles, either.

This is interesting how people have eaten this dish over the years.
I've always eaten it, though never cooked myself, over cornbread.

Great topic!

In article <[email hidden]>,

Sheldon said:

OmManiPadmeOmelet said:

Sheldon said:

Rice, egg noodles, either. When I'm lazy I to a la king with canned
veg-all and canned tuna... I make the cream sauce... I refuse to stoop
to canned condensed cream of celery.

Lower sodium too. ;-)

Yeah, veg-all will work but I'd use canned chicken or leftover cooked
chicken and shred it up.

Making a cream sauce is not difficult so I can see your point.

I keep a stash of canned chicken, but I gotta tell ya, my cats like it
much better than I do. I sometimes do a la canned baby shrimp. And I
really like veg-all... it's been around almost forever:
http://veg-all.com

Veg-all is handy for a lot of things.
Served as is with a bit of melted butter as a side dish, soups, stews,
etc.

If I open a can of tuna, I get nearly stampeded by the kitties. ;-)

I pour off the juice into a large shallow pan for them and let them have
at it.
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

OmManiPadmeOmelet said:

Sheldon said:

[snip] And I really like veg-all... it's been around almost forever:

Veg-all is handy for a lot of things.
Served as is with a bit of melted butter as a side dish, soups, stews, etc.

Friends that lived on a beach in Baja California used to stir rice
around in a little oil for a couple of minutes, then add water and a
small can of Veg-all, cover, simmer. Presto, Mexican rice. -aem

Chris said:

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

When I was a kid, my mom made this and served it over buttered toast that
was chopped up into tiny squares (not exactly toast points, but same idea).
I took over the job of toast girl. It was a big job toasting and buttering
and cutting enough toast for 7 of us. I used the toaster rather than the
oven -- probably some folks would use the oven, but that's just the way Mom
had me do it.

I will have to make this for my kids -- it was my favorite dinner, and I
think they'd like the toast pieces as much as I did (I will even buy *white
bread* -- this is one time when white bread tastes better). Mom called it
creamed chicken, though. Chicken a la king was the similar-but-scary
version that they served us at school over egg noodles. If she had called
it chicken a la king at home, I'm sure that none of us kids would have eaten
it. :-)

Mmmmm. Sounds good. I like the over toast idea. My mom made chicken
ala king out of a can and it was really gross.
--

Practice safe eating. Always use condiments.

sf said:

Mmmmm. Sounds good. I like the over toast idea. My mom made chicken
ala king out of a can and it was really gross.
--

Practice safe eating. Always use condiments.

oh god, same here. I hated it. I gag just thinking about it. She would also
add a jar of pimientos to it. I hated those as well.

God, this thread has brought back my gag reflex.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

Sheldon said:

OmMa said:

jm said:

2 c. cooked chicken, diced
2 Tbs. butter
4 Tbs. flour
1 small minced onion
2 carrots, diced
1/2 cup green peas
2 c. chicken stock or broth
3/4 c. milk
1/2 tsp. salt
1/2 tsp. black pepper
3/4 tsp. dried thyme
1 clove garlic, minced

In a large heavy saucepan, saute onion and garlic in butter over
medium heat. Cook, stirring, until onion is translucent. In a
separate pan, bring water to a boil to cook the carrots and peas,
about 10 minutes. Drain the vegetables and set aside.

Push the sauteed onions to the side of the pan and stir in the flour
gradually to make a paste Add the stock or broth slowly, stirring
until smooth. Allow the mixture to simmer about 10 minutes.
Slowly add milk to the sauce (a whisk is helpful here). Season
with salt, pepper & thyme. Add the vegetables and the cooked
chicken and heat through.

I like this served over Pepperidge Farm pattie shells. Some folks
like it over egg noodles or mashed potatoes. Whatever floats your
boat 🙂

Looks wunnderful!

I serve it over rice.

Rice, egg noodles, either. When I'm lazy I to a la king with canned
veg-all and canned tuna... I make the cream sauce... I refuse to stoop
to canned condensed cream of celery.

If you don't have leftover chicken to dice/shred, use canned chicken breast
meat. And nowhere did I mention condensed cream of celery soup 😉 Veg-all
is a staple in my pantry because this is earthquake/tornado country. I keep
a lot of canned stuff on hand in case of power outages.

Jill

Sheldon said:

OmManiPadmeOmelet said:

Sheldon said:

Rice, egg noodles, either. When I'm lazy I to a la king with canned
veg-all and canned tuna... I make the cream sauce... I refuse to stoop
to canned condensed cream of celery.

Lower sodium too. ;-)

Yeah, veg-all will work but I'd use canned chicken or leftover cooked
chicken and shred it up.

Making a cream sauce is not difficult so I can see your point.

I keep a stash of canned chicken, but I gotta tell ya, my cats like it
much better than I do. I sometimes do a la canned baby shrimp. And I
really like veg-all... it's been around almost forever:
http://veg-all.com

Forgive my ignorance

What is canned chicken? Is it chicken meat, preserved? If so, what is
it preserved in?

Enquiring minds need to know, but don't necessarily want to eat it.

Kathy in NZ

Quoted message said:

What is canned chicken? Is it chicken meat, preserved? If so, what is it preserved in?

http://shopuncleharrys.dukestores.duke.edu/images/can%20meal%20011.jpg

Barry Smyth said:

Quoted message said:

What is canned chicken? Is it chicken meat, preserved? If so, what is it preserved in?

http://shopuncleharrys.dukestores.duke.edu/images/can%20meal%20011.jpg

Yep, Barry hit the nail on the head with that link. It's in a can like
tuna and of course the canned chicken breast meat is the best.

jmcquown said:

2 c. cooked chicken, diced
2 Tbs. butter
4 Tbs. flour
1 small minced onion
2 carrots, diced
1/2 cup green peas
2 c. chicken stock or broth
3/4 c. milk
1/2 tsp. salt
1/2 tsp. black pepper
3/4 tsp. dried thyme
1 clove garlic, minced

In a large heavy saucepan, saute onion and garlic in butter over medium
heat. Cook, stirring, until onion is translucent. In a separate pan, bring
water to a boil to cook the carrots and peas, about 10 minutes. Drain the
vegetables and set aside.

Push the sauteed onions to the side of the pan and stir in the flour
gradually to make a paste Add the stock or broth slowly, stirring until
smooth. Allow the mixture to simmer about 10 minutes. Slowly add milk to
the sauce (a whisk is helpful here). Season with salt, pepper & thyme. Add
the vegetables and the cooked chicken and heat through.

I like this served over Pepperidge Farm pattie shells. Some folks like it
over egg noodles or mashed potatoes. Whatever floats your boat 🙂

Jill

That's pretty much my chicken noodles but I don't put in peas or
carrots. I thought "a la King" indicated a creamier sauce - possibly
with cream or whole milk added...? The weird thing is, I LOVED the
Chicken a la King we got in the Highschool cafeteria - I don't know
what the heck they did but man that was some good food. (We had good
cooks - all older black women from the South).

-L.

In article <[email hidden]>,

(Kathy in NZ) said:

Sheldon said:

OmManiPadmeOmelet said:

"Sheldon" wrote:
>
> Rice, egg noodles, either. When I'm lazy I to a la king with canned
> veg-all and canned tuna... I make the cream sauce... I refuse to stoop
> to canned condensed cream of celery.
>

Lower sodium too. ;-)

Yeah, veg-all will work but I'd use canned chicken or leftover cooked
chicken and shred it up.

Making a cream sauce is not difficult so I can see your point.

I keep a stash of canned chicken, but I gotta tell ya, my cats like it
much better than I do. I sometimes do a la canned baby shrimp. And I
really like veg-all... it's been around almost forever:
http://veg-all.com

Forgive my ignorance

What is canned chicken? Is it chicken meat, preserved? If so, what is
it preserved in?

Enquiring minds need to know, but don't necessarily want to eat it.

Kathy in NZ

It's canned chicken meat, usually in salted chicken broth.

Same thing as canned tuna, only it's dead bird, not dead fish. ;-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson