I bet you guys thought I had forgotten about you, huh? I have been busy going through all of my recipes and memories to try and find the ones that really stand out. Here is one that my father used to make a lot. My Dad was in the Canadian Air Force (RCAF it was called back then) and he told me that they used to serve this chicken a la king often on base. He got the recipe from one of the cooks at one of the bases where we were stationed. As he was making it once, while visiting with us, I copied down the directions as he went along. My father never cooked with a recipe and his food always came out the same. Down right yummy! This recipe feeds an army, so you might want to downsize the ingredients and make a smaller batch. Enjoy!
Chicken a la King
Meat from one large cooked chicken, diced
1 package of mixed vegetables, or 4 cups or so
1 quart cream sauce (below)
Cream sauce:
1/4 lb butter
Flour to soak up butter (about 4-6 tablespoons)
1 quart milk (use as much as you need to thicken up the sauce)
3 tablespoons chicken soup base (powder), or to taste
Pepper to taste
Make cream sauce and combine all ingredients together in a large casserole dish or dutch oven. Cover with foil and bake at 350 F for 1 hour. Serve over sliced toast.
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