There is no definite origin to the dish chicken a la king. After doing a bit of research, it was made by some chef in some restaurant and was named after some guy with the last name of King. Why did I decide to make this dish? Simple – I have milk to use. Plus I wanted to do something with my peas. I didn’t make the traditional dish because I didn’t have mushrooms, sherry, or pimentos. I remember a frozen dinner long, long ago that was chicken a la king with carrots and peas, so that’s what I think of. Here’s a college version of the recipe. This makes 2 – 3 servings, depending on how much you put on toast.


Chicken a la King


1 chicken breast, chopped
1 tablespoon butter
1 tablespoon onion, chopped
1/8 cup flour
1 cup milk
1/2 teaspoon Worcestershire sauce
1/2 cup peas
1/2 cup carrots, chopped (I didn’t have any to add)
2 slices bread

Fry chicken in skillet until cooked; remove and pat off grease. Clean skillet; place back on stove. Fry onions in butter until tender. Add flour; stir. Gradually add milk and Worcestershire sauce. Cook until thick and bubbly. Add chicken, peas, and carrots. Place bread in toaster. Serve chicken mixture over toast.