Chicken a la King


If I haven’t mentioned it, I’m an estate sale junkie. To be more specific, I love old kitchen stuff – refrigerator dishes, cookbooks, dinnerware, etc. At one point a few years ago I had a room full of cool things I had bought with the intention of selling them on eBay. Unfortunately that room full of stuff started to overflow out into the rest of our small house so I decided to part with the majority of it.  Most of the pieces were easy to get rid of but there were a few things that I couldn’t bring myself to sell. Over the next month or two I’m going to show you some of those things.

Vintage cookbooks were on my list of “keep” items. I love cookbooks from the 40s, 50s, and 60s. They’re a great commentary on life during those periods and flipping through them takes me back to Leave it to Beaver and Andy Griffith. Who wouldn’t want to cook dinner in a dress, heels, and pearls? I love reviving old recipes that have fallen out of fashion for what ever reason and giving them a modern twist. This recipe however really didn’t need much changing. I hadn’t eaten chicken a la king since I was child, so when I ran into this recipe I couldn’t wait to make it.  It’s a great way to use up leftover chicken and it only takes a few minutes to pull together. Feel free to substitute white rice if that’s your preference.

Recipe adapted from The New American Cook Book 1942

Chicken a la King


  • 2 tbls butter
  • 1 cup sliced mushrooms
  • 1 cup thawed frozen peas
  • 2 tbls flour
  • 14 oz can low sodium chicken broth
  • 2 cups diced cooked chicken
  • 2 tbls diced pimentos
  • 1/4 tsp pepper
  • 2 cups cooked brown rice


  1. Melt butter and add mushrooms.
  2. Cover and cook about 5 minutes.
  3. Sprinkle with flour and stir until it’s absorbed.
  4. Add chicken broth and stir until flour is dissolved. Add other ingredients and cook until sauce thickens.
  5. Salt and pepper to taste. Serve over rice.
Number of servings (yield): 6
Comments (6)
  • I love old kitchen items too and have been picking up more of them lately as they add so much character to food photos. I love this retro recipe, reminds me of my childhood!

  • My mom used to make this all the time when I was a kid. I have not had it in years. Now is the time to try it again. Thanks for sharing. Come over and visit us. We have a terrific apple sausage recipe today.

  • Me either, haven’t thought of making this in years. Love the old cookbooks as well. Especially the ones that use “real” ingredients, instead of canned ingredients-ie;soups. Visiting through Mouthwatering Mondays.

    • I agree. I like the cookbooks made before it became fashionable to use cream of something soup in everything.

  • This looks fantastic ~ I recently tried one and it was milky and odd. I think this one looks just right!

    • Thanks.

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