Chicken A La King

I love this meal. I have absolutely no idea why it's called Chicken A La King. Apparently it's a Southern thing in America.

But I sure do like eating it! And it has translated well to India.

The extra nice thing is that you could mix up the veggies in this dish to be whatever you like - if you're a mushroom lover (we're not) I'm sure those would go great in this recipe. I've tried adding green bell peppers before (capsicum), and sometime I'd even add green beans. My favorite combo is the below recipe, with peas, corn and carrots.

I serve this over my drop biscuits, and it's just a warm, gooey, comforting food. Almost like chicken pot pie filling over biscuits!

Chicken A La King

Original recipe

Crock pot directions:

3 chicken breasts (thawed or frozen) - 2 if they're really big

1 medium sized or 2 small sized onions, finely chopped

1 cup frozen peas

1 cup frozen corn
1 cup chopped fresh carrots

1 cup chicken broth or water

2 recipes of cream of chicken soup base 

Salt & Pepper to taste

Place your chicken in the crock pot. Add chopped onion and 1 cup chicken broth. Now make the doubled cream of chicken soup base - Melt butter over medium low heat, then stir in flour until bubbly. Stir in 1 cup of chicken broth and 1 cup of milk. Stir over heat until it thickens. Add salt and pepper to taste. Pour over chicken in crock pot. Cook on low heat for 6-7 hours or high heat for 4-5 hours.

About 1 hour before serving, add your chopped carrots. 30 minutes before serving, take the chicken out of the crock pot and shred with 2 forks. Stir chicken back in, along with peas and corn. Let cook for another 30ish minutes.

Serve over drop biscuits, or you can also use store bought rolls or sliced bread of some kind.

Stovetop directions:

3 chicken breasts, thawed (2 if they're really large)

1/2 cup butter

1/2 cup flour

1 medium or 2 small onions, finely chopped

1 cup milk

1 1/2 cups chicken broth

1 cup frozen peas

1 cup frozen corn
1 cup chopped fresh carrots

Salt & Pepper to taste

Cut chicken breasts in half or thirds; poach/boil in chicken broth for 12-15 minutes or until cooked through. Remove and shred/dice chicken. Set aside. You can use this chicken broth for the actual recipe if you save it.

Put the peas/corn in the microwave for 3-4 minutes to thaw out.

Melt butter over medium heat and cook onions and carrots in the butter for 5 minutes or until soft. Add flour, salt & pepper, stirring constantly until bubbly. Remove from heat. Add milk and chicken broth. Return to heat. Stir constantly and boil 1 minute. Stir in chicken, peas, and corn. 

Serve over drop biscuits, or you can use other store bought rolls or sliced bread.