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
- Melt butter and add mushrooms.
- Cover and cook about 5 minutes.
- Sprinkle with flour and stir until it’s absorbed.
- Add chicken broth and stir until flour is dissolved. Add other ingredients and cook until sauce thickens.
- Salt and pepper to taste. Serve over rice.