|Vintage rooster planter by ClassicRetro|
Chicken a la king is not exactly a complex recipe to make from scratch, making one wonder if the soupinization was the work of the marketing department of the large soup company that uses red and white colorblocked labels. It starts with a simple roux which becomes a savory white sauce with tasty chunks of meat and vegs swimming in it, poured over a slice of toast, a nest of rice or a bed of pasta depending on what strikes your fancy and what you have in your larder. If a cook from this century wanted to streamline matters, a fair choice would be to skip the soup in favor of the roux but use a package of conveniently pre-cooked chicken.
|Vintage Dansk Kobenstyle saucepan by homebodyvintage|
Chicken a la King
|Brock of California bowl by VintageGypsies|
3 tablespoons flour
3 cups diced chicken
3/4 tsp. salt
1 pint milk
1 cup light cream
1 cup diced mushrooms (or peppers according to the former owner's note)
Melt butter and cook the mushrooms in it. Stir in flour and seasoning. Gradually add milk and cream, stirring constantly. When it has reached the boiling point, add chicken and set over hot water. Serve on hot toast.