OK, OK, so it’s not gourmet, but this is actually really tasty. It’s one of Boy and Girl’s absolute favorites. I actually get “Yay! Chicken a la King!”. Really. Hubby really likes it, too. To make it really fancy, you can add a little (1 -2 Tbsp.) finely chopped Italian parsley.
It’s a recipe from Emeril’s There’s a Chef in My Soup cookbook for kids. This is a REALLY great cookbook. Emeril calls this “Yummy Creamy Chicken” (recipe here), but it’s really basically just a good version of Chicken a la King. This recipe is also another use for the “Baby Bam” seasoning that I mentioned that I use when I make croutons.
Cooking the veggies and chicken.
I didn’t have any frozen green peas today, so I used cut green beans, instead. I also usually use white onions, since I don’t normally keep yellow ones around. I also used the leftover Sweet Potato Biscuits from New Year’s Day, instead of making the normal Buttermilk Biscuits that I usually serve this on top of (recipe for those later).
This is one of our “tried and true” recipes. I almost always have the main ingredients around: carrot, onion, celery, bell pepper, frozen peas, chicken and chicken stock, so I can throw it together in a hurry. I already made a chicken pot pie out of tonight’s leftovers (poured the leftover Chicken a la King into a pan lined with Pillsbury pie crust); I’ll let you know how it goes.
FYI: The “Holy Trinity” of French cooking is onion, celery and carrot (mirepoix). The “Holy Trinity” of Cajun/Louisiana/Emeril-style cooking is onion, celery and bell pepper. By the way, Paul Prudhomme said that WAAAAAAY before anyone even knew who Emeril was.