I had not thought about Chicken a la King since my college days (almost 30 years ago), when it was a staple. But earlier this summer we had a family event and my sister-in-law requested that I "cook up some of that chicken thing you used to make when we were kids". This recipe came pretty close to how I remember making Chicken a la King, so I followed it to a "T" (except quadrupled) and presented it to 4 generations of skeptics and critics. It was good -- very good, as a matter of fact -- and to my surprise, very well received. A couple of weeks ago, my elder son asked me to make it again. Which, naturally, I did -- except that time, I reverted to my old recipe, using chicken boullion cubes instead of broth, frozen peas instead of green pepper (canned peas get too mushy) and canned mushrooms instead of fresh. In addition, I stirred a generous sprinkling of high grade Hungarian paprika and a couple of Cayenne pepper flakes into the pot at the same time I added the chicken and pimentos. Fortunately, I had doubled the recipe because we all had seconds. (I always liked Chicken a la King over rice, but next time I think I'll serve it over egg noodles for greater "density").
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