Chicken a la king

We never had it. But I would have wanted Chicken a la Queen.

How do you remember loving it, but you don’t know what it was?

If only there was some way to find recipes for food that you know the name of.......

^ lol

IIRC it was a creamy chicken sauce (white roux based) with peas, red peppers etc and you'd serve it on rice.

I remember it being sort of a lazy man's chicken pot pie - at least in the South where I grew up. Rather than going to the trouble and difficulty of making pastry, you just prepared the pot pie "filling" as usual (and I think added diced red peppers as well) and then served it over toast points. Quite tasty if memory serves. I think I last ate it around age 12 or so.

I made it once for my ungrateful niece, but she thumbed her nose at it.

What about Chicken Divan?

Betty Crocker seems like a good source for a Chicken a la King recipe.

Does it involve Campbell's cream of mushroom soup? Every chicken dish my mother made involved Campbell's cream of mushroom soup.

We had store bought vol-au-vent pastries filled with leftover chicken mixed with Campbell's Cream of Mushroom soup and frozen peas. It was the paternal grandparents' way of appeasing my mother.. mum was right. They were nasty, violent people.

They both spanked my little sister for making an ALL MY CHILDREN book, about 4 pages of coloured construction paper. She ran around their house singinging, da da da, da da, da da da da da------da da DAAAA, da da da da da da., and opening her made up book.

R1 Even for most of the blokes on DL, Chicken a la Queen seems apropos. You made me laugh, Cheers!

I thought it was creamy chicken over toast or biscuits

Is it the same as shit on a shingle?

I believe it was made of the bones of King Chickens, which came from the Pacific Island but were made extinct by environmental degradation & and being hunted by starving, roving headhunters.

Chicken a la king.

It was gross, OP.

r14, Shit on a shingle is another, earthier, name for chipped beef on toast (which I just had for dinner two nights ago).

It’s chicken & vegetables in white sauce. Horrifying!

[quote]What about Chicken Divan?

R8, Chicken Divan is a chicken casserole usually served with broccoli and Mornay sauce.

Is this food The Poors eat? Is it peasant food?

pft, that's fancy poor people food. tuna pea wiggle or bust.

My father said it was served at birthday parties when he was a kid in the 30s/40s.

I look down my nose at eat. I only eat Noodles Romanov.

Is this food The Poors eat? Is it peasant food?

Yes, it is. Also those who enjoy good comfort food and don't mind admitting it, r21.

It’s what we used to call “leftovers.” Take leftover chicken & vegetables, dice a red pepper and make a sauce, throw it all together over rice, You can do it with leftover turkey as well.

My mother would make “chicken chow mein” as well. Leftover chicken, add celery, onion, gravy master, flour & pour over rice.

Done in by institutional versions. I only ever saw it school cafeterias. I didn’t remember anyone actually eating it in the real world.

Sometimes served on biscuits.

Do American families have “leftovers” anymore? Food cooked from scratch, served to the family for dinner & then hav8ng enough leftover for another family meal with the addition of a chopped vegetable or two?

I remember they used to come in frozen bags that you had to boil - guaranteeing getting burned in the process.

I really like comfort food, some from growing up in the ‘50s and ‘60s. Since I prepare all of the food I eat, I like simple. I call the meal Chicken In Gravy. I get a rotisserie chicken at the store each week. The legs and wings are for snacks. I cut up the breasts into small chunks, make a packet’s worth of chicken gravy and mix them together. That gets spread over freshly made mashed potatoes. Add some peas and carrots or mixed vegetables. My dog prefers the carrots and peas mixed in with hers. Yes, it’s her favorite food, too.

I'm from the South and it was served over cornbread instead of rice. It was delish.

It was a perfect food to be served from a chafing dish (remember those?) Properly prepared, it would always include a bit of sherry, which definitely elevated the otherwise humble dish.

r32 Definitely the sherry.

The red peppers referred to by above posters were supposed to be jarred, chopped pimentos(Dromedary brand, IIRC) God forbid anything as outre as an actual fresh red pepper.

Toast points, or patty shells(vol-au-vents) de rigueur.

R27, that's one of my biggest pet peeves with frau cooking blogs. They're always touting this "leftover rotisserie chicken" in their recipes and lamenting how they are feeding a family of four with it for a week.

R11 Did you get spanked for your Dynasty booklet? The image that conjured up of your sister has me crying with laughter! You made my day with your comment!

r29 My father bought me special, non-sharp-edged tongs for taking those bags out of the boiling water.

R36 - I didn't mean getting burned in getting the pouch out of the boiling water. (Lucky you for having tongs, although I used two tablespoons which worked as well).

I'm talking about cutting the bag open with scissors and subsequently experiencing the heat escaping from the bag.

Comfort food that wasn't too complex but hearty and filling. All good.

[quote] tuna pea wiggle

Now this I want to hear about.

[quote] My father bought me special, non-sharp-edged tongs

The fuck kind of tongs did you have before that were sharp?!

Something like these, r40 (it's been a while). They would tear the bag, so my father had me use a different set.

Don King

Chicken

I like chicken scallo-pee-pee.

All the W&Ws for R7.

I kind of miss the boil in bag meals to be honest. They cooked way more evenly than microwaving. I think there was also a sliced beef in gravy one too. I could see them making a comeback, with more premium ingredients.

Foods that taste like 1973!

Does it even exist anymore? I remember it being delicious

Why do so many add green peas to CalaK?

for you r39! I actually remember loving this. sometimes my nan would throw it in a pie crust for pot pie

That tuna wiggle stuff reminds me of something my dad used to make. Growing up Catholic, we didn't eat meat on Fridays so there was a lot of improvising with tuna. My dad would make white rice and bechamel. On your plate you'd put the rice, then tuna, then the bechamel on top. It was actually pretty tasty. Better than my mom's tuna noodle casserole.