This is a recipe for Chicken á La King – “Chicken for the King”. Our family has had this for Christmas Eve dinner for generations! It is a fun tradition – a way of celebrating the newborn King. I just love the tradition, and I just LOVE this dinner. Although I think it’s incredibly delicious, I absolutely will not make it on any other day of the year. It’s kept special just for the night before the Lord’s birth. Reserving it for Christmas Eve every year makes it even more special and yummy.
Here’s a picture of Brittany on Christmas Eve, and you can see the crowns on the counter, at the bottom right. – Erin
Chicken á La King
Submitted by Erin
½ c. butter
½ c. red bell pepper, chopped (original recipe calls for pimiento peppers instead but I’ve never used them)
½ c. green pepper
———————Sauté just until soft. Then add flour.
½ c. flour
——————Add to butter mixture and mix well to make a roux. Let it bubble.
2 small cans mushrooms and juice
3 c. chicken broth
———————-Add and bring to boil to thicken.
1 c. cream
5 c. cooked chicken, shredded ( Rotisserie chicken works beautifully!)
salt and pepper
———————-Add. Don’t boil after adding cream.
(Add ¼ c. milk to thin if needed.)
To make the ‘crowns’: Buy wheat bread at the store – not whole wheat, just the cheapo wheat kind. (Or you can use white if you prefer.) Get out your muffin tin. Place a slice of bread over a muffin hole. Push in on the four sides and push down into the muffin hole. Don’t squash the bread, but use enough force so that it stays down in the muffin hole. The four corners should be sticking up. Bake at about 250 until toasted and dry. I can’t remember how long it takes (and neither can my Mom :) so keep checking them every 5 minutes. When done, the bread will be like toast, and you will be able to lift the crowns out of the muffin tin and they will hold their crown shape.
To serve: Place one or two bread ‘crowns’ on your plate and ladle the chicken gravy over the crowns. Using a fork or a knife, cut the crown into pieces and eat with the chicken gravy.