Chicken a la King is such a comfort dish, and easy to make, too. It is creamy and delicious, and can be served over a variety of things, so use what you have on hand or what is easiest. You can use rice, noodles, or biscuits for this dish. Tonight I used biscuits from a tube because I was short on time and had some in the fridge. It's a quick dinner you can pull together with ease if you use a rotisserie chicken and other short cuts, or cook and cube the chicken and make the biscuits from scratch if you find yourself with time to burn. This is a recipe I have been using for years, adapted from an old Taste of Home cookbook.
Ingredients
Biscuits, rice, or noodles. Your choice. Prepare as directed.
1 1/2 cups sliced fresh mushrooms
3/4 cup all-purpose flour
1/4 tsp salt
1/8 tsp garlic powder
32 oz. chicken stock
2 cups milk
2 cups cooked chicken, shredded or cubed. A rotisserie chicken works perfect for this--just shred and go.
1 tbsp diced pimientos
Olive oil
Directions
Prepare your biscuits, rice or noodles according to the package directions. Cube your chicken and cook thoroughly in a skillet, or better yet, shred your rotisserie chicken and set aside.
Next, sauté the mushrooms in olive oil until tender, sprinkling with salt and garlic to season. Stir in flour until blended. Gradually stir in chicken stock and milk. Bring to a boil, stirring constantly. Cook it for about 2-3 minutes until it has thickened.
Add chicken and pimientos, and allow to simmer on low heat until it is heated through, stirring occasionally. I allowed mine to simmer about 15 minutes and it came out perfect.
Serve the gravy over your biscuits, rice, or noodles. So easy, and delicious. Something even the picky eaters of the family will enjoy.
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