Chicken a la King

Posted by on May 12, 2007 in Blog | 0 comments

If you are fortunate enough to live near a Boston Market, you might sometime have leftover roasted chicken* that you wonder what to do with. Well wonder no more …


  • 1/4 c butter
  • 1 c sliced fresh mushrooms
  • 1/3 c flour
  • 1 tsp garlic
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 3/4 c milk
  • 1 c chicken broth
  • 2 c cubed chicken leftovers
  • 1/4 c fruit juice
  • 1-2 tsp Worcestershire sauce
  • wide egg noodles

Melt the butter, then sautee the mushrooms. Add the flour and the spices, and stir well. (It will be a paste) Then add the milk and broth at once, and again stir well. While stirring, heat it until it boils and then for one minute more. Add the cubed chicken (I include the skin for flavor) then the juice (I like apple or cranberry blend) and Worcestershire sauce to taste. Adjust salt, pepper & garilc to taste. Serve over wide egg noodles (other pasta, toast, rice, etc.) *This recipe will work for any leftover roasted poultry, regardless of whether it comes from Boston, New York, Paris or Tooele. You may need to adjust the seasoning to your liking.

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