Recipe
1950s Chicken à la King
Creamed chicken with peppers and mushrooms on toast or pastry: a weeknight and ladies'-lunch favorite of the 1950s.
Context
Leftover roast chicken found a cream sauce and a piece of toast.
à la king cookery (chicken or turkey in a rich white sauce with peppers) was already older, but 1950s homes made it a standard hot lunch. Serve over toast, rice, or canned biscuits.
Ingredients
- 3 tbsp butter
- ½ green pepper, diced
- 4 oz mushrooms, sliced
- 3 tbsp all-purpose flour
- 1½ cups milk or half-and-half
- 2 cups cooked chicken, cubed
- 2 tbsp chopped pimiento or red pepper
- to taste salt, pepper, and a pinch of paprika
- 4 slices toast, for serving
Instructions
- Melt butter in a skillet. Soften green pepper and mushrooms 5 minutes.
- Stir in flour; cook 1 minute. Gradually whisk in milk until thickened.
- Add chicken and pimiento; heat through. Season with salt, pepper, and paprika.
- Spoon over toast and serve at once.