This simple recipe is a great way to have a ‘traditional’ Ala King or rev it up with leftover garden veggies or whatever else sounds good.
1 stick Butter 2/3 C flour a tsp of salt
2 C chicken broth 2 C Milk
2 C cubed and cooked chicken
2 -3+ C mushrooms and peas
In saucepan melt butter over medium heat. Add flour and whisk quickly to form a stiff roux. Add chicken broth and milk and whisk. Stir over medium heat until thickened. (about 10 min) Add in Chicken and veg and cook until everything is heated. Pour over noodles, rice, toast or mashed potatoes. ( it’s great over garlic toast!)
~ Handy dandy hints and tips:
Chicken: we just dice up a couple chix breasts. You can use leftover chicken too. Or turkey.
No Chicken? That’s ok too! use pork! or leave the chicken out and pour the sauce over steak medallions.
Broth can be whatever is handy… Campbells or Swansons (or whoever) ready made broth, leftover stock, bullion cubes (if you use these- dissolve in boiling water first.. we use extra cubes for better flavor)
Veg: Use whatever sounds good… tomatoes, dill- gives it a fabulous extra flavor, garlic, onions, chives – I like Portabella mushrooms, ~ it’s a great way to get rid of some excess produce.
Whisk: If you don’t own a whisk (my son 😉 ) use two forks. Many times it a actually works better. Like on eggs.
It takes about as long to boil a pound of noodles as it takes the sauce to thicken.