Ryan and I had a good laugh the other day! We really wanted to share a recipe on the blog that we both have loved for years. My mom has made Chicken a la King since I can remember.
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It has always been one of Ryan’s favorite dishes served at my parents’ house. Well, I’ve always had the recipe and have made it often. Chicken a la King is one of those meals that are super easy to make because it only calls for 4 ingredients.
Or so we thought.
This Ain’t No Fancy-Schmancy Chicken a la King
In preparation for writing the post, I was doing research since I’ve never really had Chicken a la King other than at my mom’s house. Well, it turns out, we’ve been lied to our whole life!
So, come to find out, the Chicken a la King we’ve both loved for years doesn’t really exist! Every single recipe we found calls for a lot more ingredients. Mushrooms, butter, pimentos, peppers, the list goes on!
My Own Version of Chicken a la King
Bottom line is, we both love my mom’s version of Chicken a la King, even though it’s really not Chicken a la King, it’s more of a Chicken a la Peasant based on the ingredients it uses.
So we decided to name it that! Chicken a la Peasant! Our version of Chicken a la King! It’s sad I know, but trust me it’s delicious!
I broke the news to my sister last night and she laughed so hard! She suggests maybe my mom lost the second page to the recipe at some point! Who knows! In any case, I think you’ll be pleasantly surprised by how easy and delicious this recipe is.
Essential Items
Here are some essential prep tools, utensils, and appliances I used to make this recipe.
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Making Chicken a la Peasant
Chicken, cream of chicken soup, chicken broth, and peas! That’s it!
I’m not against using canned chicken, in fact, I use it for a lot of recipes. For this one though I like to use boiled chicken breasts. Now that I have an Instant Pot, it makes the job a whole lot easier. You can check out my recipe for shredded chicken breast in the Instant Pot. If you don’t want to make the chicken yourself, you can certainly use a can or you can buy the pre-cooked shredded chicken in the supermarket.
After you’ve cooked and shredded the chicken, you just mix it with 2 cans of Cream of Chicken soup, 2 cans of broth from the chicken, and 1 can of peas.
Pop it in the oven and voila!
Serving Chicken a la Peasant
We’ve always served it on top of toast as my mom did, but in my search, I found it served with biscuits as well. That’s something I may have to try since I love biscuits!
Well, I hope you’ll try our version of Chicken a la King! When you do, I know you’ll love it. Please let me know what you think in the comments below, and don’t forget to give the recipe a 5-star rating. Happy cooking!
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Chicken a la Peasant
A CREAMY SHREDDED CHICKEN AND PEAS CASSEROLE SERVED OVER TOAST
Essential Equipment
Ingredients
- 4 boneless skinless chicken breasts cooked and shredded
- 2 cans cream of chicken soup
- 2 cans chicken stock 14.5 oz
- 1 can peas 15 oz
- 8 slices bread toasted
Instructions
- Preheat oven to 400° F.
- Add shredded chicken to a 13 x 9 baking dish.
- Add cream of chicken, chicken stock, and peas to the shredded chicken and mix all ingredients well.
- Bake for 30 minutes.
- Serve over toast.
Boy, and here I thought that my mom invented this style of “chicken a la king”! She used to make it for her “Bunco” club when it was her turn to host over 70 years ago. Tonight I was trying to use up the leftover meat from a Costco chicken, added a can of crm of chick soup,
1 spoon of “Better than Bullion” seasoning, along with the broth I had from cooking down the bones, a mess of frozen peas and to give it body, a cup of Minute rice Chicken and herb flavor.
And lastly a dash of “Spike”. ( a wonderful seasoning I found several years ago). Had it all in a pot on the stove until it thickened up a bit, then poured on toast! (My mother put it in those Pepperidge Farm pastry cups) It was amazing. I have never made it before in all my 56+ years of marriage. Boy, am I a loser!! Got leftovers for tomorrow, YEA! I didn’t hunt for a recipe until after I had made mine, but I was very glad to see how yours was exactly the same (except for my extra seasonings and cooking method). Thanks for bringing back some great memories! P.S. I’ve never posted a comment for anything before, that’s how happy I was to see your recipe.
Awe Yvonne, your comment made me smile! I really appreciate you taking the time to comment! Hope you know enjoy this meal more often! Thanks for stopping by!
Hi, Valerie! Came across your version of the classic recipe while searching “Chicken a la King” — yours is definitely simpler!
HOWEVER, I need some clarification from the chef (yes, you!): In the text with photos, you say to add 2 cans of soup, 1 can of broth and 1 can of peas.
In the recipe’s ingredients, you list 2 cans of soup and 2 cans of broth.
Please advise! Thank you.
Hi Barbara! So I had to go way back to some old pictures to make sure I answer you correctly! I believe I made a mistake on the post text and the actual recipe card at the bottom is correct. It’s been a while since I made the recipe, but I know I doubled my mom’s usual recipe so I hope I got this right. You need two cans of cream of chicken soup and two cans of broth/liquid from the chicken you cooked. You only need one can of peas. I will be making this recipe this week as well since you’ve made me crave it by looking back at the post! Haha! Let me know how it goes for you! Thanks for stopping by the blog!
Hi VK,
It tastes great even with the name change! Congrats!