Chicken a la King with Peas
- 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
- 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.