On Line Cookbook

Chicken a la King with Peas

Recipe Information
Great Chicken Casserole



  • 1 cup (225 ml) sliced fresh mushrooms
  • 1/2 cup (125 ml) butter
  • 1/2 cup (125 ml) flour
  • 4 cups (950 ml) milk
  • 2 tsp (10 ml) salt
  • 3 cups (700 ml) cooked egg flat noodles (dumpling type or kluski really good in this)
  • 4 cups (950 ml) chopped cooked chicken or turkey
  • 1-1/2 cups (350 ml) shredded cheddar cheese
  • 2 cups (475 ml) frozen peas
  • 2 tbsp (30 ml) instant minced onion
  • or
  • 4 tbsp (60 ml) butter-sauteed onions
  • 1 tsp (5 ml) Worcestershire sauce
  • 1 tsp (5 ml) ketchup
  • dash of Tabasco or red hot chile sauce for a slight flavor enhancement
  • 3 cups (700 ml) buttered soft breadcrumbs, optional
  • pimento, optional
  • chopped carrots, optional
  • Saute mushrooms in butter in a skillet.
  • Stir in the flour.
  • Gradually add milk, stirring until thickened and smooth.
  • Stir in remaining ingredients.
  • Put in a buttered 3 1/2 qt. to 4 qt. large casserole dish or a pyrex glass roasting dish.
  • Bake covered at 350 degrees (175 C.) for 30 minutes or until heated through.
  • Hint: Use optional 3 cups (700 ml) of buttered soft bread crumbs on top and bake until browned and bubbling uncovered.
  • Because it is classic to add pimiento to Chicken a la King, everyone does, but I don't like pimiento in it. So, often times for color, I add finely chopped carrots and saute them with the onions. You have to increase the butter by about a tsp or so if you do. Use about a cup or two of carrots, no more, or it will taste too sweet.

Since this is a sort of plain looking colored dish, it is nice to serve it with a Jell-O salad and fruit on the side. The classic salad is a cut wedge of iceberg lettuce with a slice or two of tomato and boiled dressing or your favorite salad dressings. Biscuits are almost a must with this, with lots of butter and honey.