I’m Allie, and I’m so happy to be back sharing with you all, and thrilled that I could help out my big sis while she takes what could possibly be the most well-deserved vacation in history.
This post is brought to you by Hugo and I from our new digs – we moved a couple months ago to the historic Gold Coast neighborhood and couldn’t be happier. While the sleek, modern, loft-type apartments popping up all over other Chicago areas are nice, I’ve always felt vintage is much more my style. That’s what I focused on during my search for a new place, and vintage is certainly what I got! We moved into an old converted hotel right on the Lakeshore, and its charms and quirks made me fall in love instantly. There is a phone booth in the lobby, the elevators are gated, and check out the adorable spice cabinet in my kitchen! Very Betty Draper. 🙂
So in drawing inspiration from my surroundings, vintage charm is what it’s all about today on ALFS. In terms of food, it doesn’t get more vintage than Chicken A La King – chicken and veggies in a creamy gravy ladled over rice or biscuits. This recipe is from my mom’s Betty Crocker cookbook that she received as a wedding present. It was published in 1969 (which, lets face it, is probably the last time my apartment was updated), and it holds every classic dish you could possibly think of.
Chicken A La King was a staple in the homes of American families throughout the 20th century, and I promise if you try this, it will become a staple in yours too!
- 1 can (6 oz) sliced mushrooms (drained, 1/4 cup of liquid reserved
- 1/2 cup diced bell pepper
- 1 stick butter
- 1/2 cup all-purpose flour
- 1 tsp. salt
- 1/4 tsp. pepper
- 2 cups half & half
- 1 3/4 cups chicken broth
- 2 cups cooked, cubed chicken
- 1 jar (4 oz) pimiento chopped
- In a large skillet, cook and stir mushrooms and bell pepper in the butter 5 minutes.
- Blend in flour, salt, and pepper. Cook over low heat, stirring until mixture is bubbly.
- Remove from heat. Stir in cream, broth, and reserved mushroom liquid.
- Heat to boiling, stirring constantly. Boil and stir 1 minute.
- Stir in chicken and pimiento; heat through.
- Ladle over starch of your choice - rice, noodles, biscuits, toast, etc.
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Ha!! What is with french bulldogs and those pillows?!
I just bought the same ones from T.J. Maxx and Crash keeps sneaking up and laying on them!!
Hope you love the new digs!
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It’s so funny that you posted this- I just posted a Chicken a la King recipe recently too. It’s funny because all of my friends hear about this recipe and think I’m crazy until they try it and then they love it too! Plus, it’s so easy to make! Thanks for sharing your recipe, it’s interesting to see the differences. I might have to get a little more creative with mine now!
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Thanks for this recipe, I’ve never made chicken a la king and I think its time to try it, looks great.
I’ve got to tell you, Vintage in the title got me to click. Always onthe look out for solid old fashioned recipes, just like mom and grandma used to make. And this one sure bits the bill.
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Allie – you did such a great job! Thanks for covering for me while I was gone. Your post – recipe – and home are just darling…!