Recipe | Chicken à la King

Sent in by Sue Ready

"I updated this recipe a bit for my family, but the heart and soul of the recipe is my mom's. I grew up in a large family of 8 children. We all have fond memories of our mother serving this dish in the 60's. She belonged to several bridge groups and always liked to try her recipes out on us. We were fascinated by the process of placing Pepperidge Farm pastry shells on a baking sheet making sure the letter T was visible. Then watching her carefully scoop out the top when done and filled with yummy, creamy chicken sauce."

Ingredients (Serves 8-10)
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped green pepper
  • 1 small package of fresh mushrooms cleaned, dried and chopped
  • 5 TB. butter
  • 1/2 cup flour
  • 1/2 tsp. salt
  • 3 cups cooked chicken breasts diced (can substitute ham)
  • 1/2 cup chopped onion
  • 2 cups half and half
  • 1-1/4 cup chicken broth (Swanson low sodium)
  • 1 Tb. lemon juice
  • 2 TB. parsley flakes
  • 2 TB. chives
  • 1/8 tsp. marjoram
  • 1/4 tsp. dry mustard
  • 1-1/2 cup cooked peas/carrots from a frozen package
  • 1/2 cup fresh grated Parmesan cheese
  • Optional: 1- 4 oz. jar diced pimento
  • Optional: Herbes de Provence, 1 tsp 


In butter saute onion, mushrooms, pepper, celery about 5 minutes. Add dry spices to 1/2 cup flour. Mix with a whisk flour and chicken broth and then add to mushroom mixture. Add half and half and bring to a slow boil and cook till thick. Fold in chopped chicken and cooked frozen vegetables. Sprinkle fresh grated Parmesan cheese and blend till smooth. Serve over Pepperidge Farm shells or biscuits. Sauce can be thinned with 2% milk or half and half if needed.


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