Chicken a La King

Chicken A la King is a classic dish and great snack item for cocktail parties. I remember mom making it when we had teen parties in the seventies. It’s one of those nostalgic dishes of my youth. It is a traditional dish and mentioned in the New York Times in 1893. The early published recipes appeared in 1900 and 1905. It became a popular dish during the middle to late 20th century.

What makes it delicious is the creamy bechamel sauce. It’s actually simple to prepare and it will surely be a hit when you have merienda parties. Now if you don’t have a muffin pan, just toast pan de sal and top it with the filling.

Let me share her recipe:

1/2 cup diced Champignon Mushrooms
1 medium sized onion, chopped
4 Tablespoons butter
1 kilo chicken breast, cooked and diced (keep broth for white sauce)
2 pieces pimiento, diced
1 loaf sandwich bread (around 16 slices)
Butter for spreading
White sauce (see recipe below)
muffin pans

1. Melt butter in a pan.

2. Saute onion in a pan for a minute or two.

3. Add mushrooms, chicken, pimiento, and white sauce (see below)

4. Remove the crust of the sliced sandwich bread. Spread slices with butter.

5. Mold the bread in muffin pan and toast in the oven.

6. Once toasted, fill the muffin pan with Chicken a la King filling and top with parsely

White Sauce

2 tablespoons butter
3 tablespoons flour
1 cup chicken broth
1/2 cup milk

1. Melt butter in a pan.

2. Stir in flour until well mixed with butter.

3. Add chicken broth.

4. Continue mixing until thick then add in milk to make a smooth sauce.

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