Chicken à la King Recipe

The recipe for Chicken à la king has been around since the late 1800s. It's such a classic dish that a number of sources claim to have originated it, and although authorship disputes continue, there's no argument about the popularity of this comfort food favorite. We like it because it's creamy, flavorful and filling. It can also be super easy to prepare using a few modern shortcuts. If you have some leftover chicken, be it fried, broiled, grilled or boiled, you can transform it into a rib sticking meal in minutes. Note: Our version is served over biscuits, but it's just as easy to serve it over fresh cooked rice.

Chicken à la King Recipe

Ingredients

1 standard tube buttermilk biscuits (8 biscuits to a tube) 1 tablespoon butter 1/2 cup chopped yellow onion 1/2 cup red bell pepper, chopped 1/2 cup fresh mushrooms, sliced 1/2 cup peas, frozen 1 can condensed cream of chicken soup 1/4 cup milk 1-1/2 cups cooked chicken, cut into 1-inch cubes 1/2 tsp. paprika

Directions

Heat oven and prepare biscuits according to the manufacturer's directions. While the biscuits are baking, heat butter and sauté onion and bell pepper for three minutes. Add mushrooms and peas and continue cooking for an additional two minutes. Add soup, milk, chicken and paprika. Stir to incorporate Cook until the mixture boils. Serve over warm, sliced biscuits.

Recipe serves 4

Note: This recipe tastes even better the second day, but don't combine with biscuits until just before serving. For a somewhat more complex flavor, top each biscuit with a teaspoon of freshly grated Parmesan cheese.