Last year, I was getting bored with our same old, quick chicken dinners. I was so happy when I found a recipe for Chicken a la King! I only ever had Chicken a la King once in my life. I was in the hospital when I was 13 and this was delivered to my room for lunch. I took a bite and gave the rest to my dad (he brought me some food from Wendy's!).
I was a picky eater when I was a kid. A REALLY picky eater! There are still a few things that I don't like, but not like when I was 13 years old. I hated everything then!
As an adult, I've seen many Chicken a la King recipes. I never thought to try it since all of the recipes called for mushrooms. Mushrooms are one of the foods that I didn't like as a kid and still don't like as an adult. The recipes also called for pimientos. Now, I'm not really sure if I like pimientos or not, I've never eaten them, but I never have them in the pantry either. So, those Chicken a la King recipes were never made in my kitchen.
For some reason, it never occured to me to just leave those 2 items out of the recipe. Seriously? I don't know why, since almost every recipe I make is usually tweaked and adapted in some way to fit our tastes or what we have on hand.
Then, last year, I found a Chicken a la King recipe without the mushrooms and pimientos over at Love From the Kitchen! I am so glad I did, since it became one of my go-to meals. I served this for many dinners last winter and we just LOVED it. Over the summer, I forgot about it and when I tried to find the recipe this winter, I thought I lost it! I figured that I really should share the recipe here on my blog, that way I don't have to worry about losing it again!
Chicken a la King
- 1 can, condensed cream of chicken soup
- 3 Tbs. flour
- 1/4 tsp. black pepper
- dash cayenne pepper
- 2 cups cooked chicken, diced or shredded
- 1/2 c. celery, diced
- 1/2 c. green bell pepper, diced
- 1/2 c. red bell pepper, diced
- 1/4 c. onion, diced
- 2 c. frozen peas
- add condensed soup, flour, black pepper and cayenne pepper to the bottom of crock pot and stir until combined
- mix in the remaining ingredients
- cook on low for 2-3 hours, until heated through
- serve over cooked rice or toast points
- I love the short cooking time of this meal. It leaves the veggies still a bit crisp. The crunch of the celery is a good match for the softer chicken and rice.
- Need dinner quick? I'm sure this recipe would work on the stove as well! I just love the ease of throwing dinner in the crock while Grace is down for a nap.
- I've considered doubling this recipe since we enjoy it so much. After we each have seconds, there's usually only a small amount left for lunch (for one person) the next day.
- If you don't like the idea of using the canned soup for the sauce, there are many recipes online for homemade condensed soups. I eventually want to have a few batches made and in the freezer for recipes like this. I just haven't gotten around to that project yet!
- I gave measurements for the veggies, since a lot of times I prep my veggies for the week ahead of time. So, I just add in a scoop or two of the vegetables as I'm mixing it up in the crock. Use whatever combination you like. (Heck, even add mushrooms and pimientos if you like!) I don't think you could ruin this recipe at all!
I'll be linking this post to the following blog carnivals this week: