Reviewed: Nov. 3, 2009

Definitely not my Grandma's Chicken A La King but ok.

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shannonflaherty

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Reviewed: Nov. 9, 2008

Very good recipe! I made this mostly as is, but left out a few things due to personal taste. First, I didn't use celery, because Mom never did when she made this, and I left out the peas since my hubby is allergic to them! I also left out the egg yolks because a lot of reviewers said the sauce was too thick, and without them it was perfect! The sherry is a requirement in this, and for those reveiwers that said it gave the dish a bad taste- they probably used the cooking sherry you buy at the grocery store! NEVER use the wines from the grocery store- only use what you what put in a glass! Yummy, comforting dish!

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Muffinmom

Cooking Level: Expert

Living In: Syracuse, New York, USA

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Reviewed: Apr. 6, 2007

Given the great reviews and the combination of ingredients, I thought we would love this. We didn't. I can't believe, given all of ingredients that it includes, how little taste this dish had. Not worth the effort, I am afraid. We won't make again. Sorry!

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KONWAL

Cooking Level: Expert

Home Town: Western Springs, Illinois, USA

Living In: Sturgeon Bay, Wisconsin, USA

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Reviewed: Jan. 6, 2007

Loved this! The only thing I did different was use fresh baby bella mushrooms and frozen peas. I also think that pearl onions would be nice in this. I also doubled it, so you will need a pretty large skillet. Great on a cold, rainy day.

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2kids3dogs

Cooking Level: Expert

Home Town: Olmsted Falls, Ohio, USA

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Reviewed: Jan. 3, 2007

I beg to differ with the reviewer who stated that this dish was gross. Hardly. As a matter of fact, it was very good. Changed things up just a tad. I used fresh mushrooms, red and green pepper, no peas (oldest daugher doesn't care for them) and once the vegies were tender, I then added the flour to make a roux. I used one cup of skim milk, one cup of fat free half and half and a half cup of chicken stock. I seasoned quite a bit more than suggested and added a little more sherry than stated. I bought a couple of tubes of Pillsbury Italian bread and made four bread bowls to hold and serve the chicken. kids and hubby got a kick out of it and devoured this dish. Thanks Diana!

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Reviewer:

LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Oct. 9, 2006

THIS WAS VERY GOOD. I HAVE NEVER HAD IT BEFORE BUT I WILL MAKE AGAIN. THANKS FOR A GREAT RECIPE!

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KAREN325

Cooking Level: Expert

Living In: Douglasville, Georgia, USA

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Reviewed: Oct. 6, 2006

Threw it out. Ate bread and butter for dinner. The sherry gave it a terrible taste. Let me add GROSS!!!!!!!!! and I made it as is and did not change it like other reviewers

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RACHEL1070

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Sep. 11, 2006

For the sake of the dieters in my family, I used skimmed milk and replaced high-fat egg yolks with no-fat sour cream. Left out the sherry, too. Despite the subs, this had a really lovely, delicate flavor - big hit. Has already been requested for another go round, this time replacing the chicken with shrimp - sounds good! :D

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MUSIC_MINX

Cooking Level: Expert

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Reviewed: May 2, 2006

Very good but a little mild flavored. You might want to add a little pepper to perk it up.

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KGE2

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Lake Stevens, Washington, USA

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Reviewed: Aug. 26, 2005

This was great! I made 1/2 the recipe with a few minor changes. I used fresh mushrooms and frozen peas instead of canned. Instead of celery, I used 1/2 a red bell pepper and replaced the pimentos with 1/2 a jalapeno -- great for those who like a bit more spice -- (sauteed with the other vegetables, not added in at the end). I served it over biscuits ("E-Z Drop Biscuits" from this site).

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RIPLEY32

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Reviewed: Feb. 21, 2005

Very fresh tasting. Used 2 chicken breasts to equal the 2 cups diced chicken (I never like trying to convert cups of chicken--number of breasts is always easier). Also used frozen peas instead of canned for added nutritional value. I would suggest serving this over rice or would be perfect over a puff pastry or as the filling of pot pie.

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AMYANDBREN

Cooking Level: Intermediate

Living In: Stephens City, Virginia, USA

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Reviewed: Jan. 23, 2005

Excellent recipe. It's fast, affordable and tasty. I love healthy recipes and this is one.Thanks Diana

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SNOWBIRD4

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Reviewed: Aug. 20, 2003

Nothing horrible about it, just not much good either. Bland. Won't make again.

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Whole Chef

Cooking Level: Expert

Home Town: Kenosha, Wisconsin, USA

Living In: Roswell, Georgia, USA

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Reviewed: May 20, 2003

Husband gave this dish a thumbs-up and took a second helping. Unlike a couple of other reviewers, I did not find this dish lacking in flavor... However, please note: even though I was intending to cut the recipe in half, I used the stated amount of both the cooking sherry and paprika as given in recipe. This was a satisfying recipe. Thx Diana!

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XMASRED

Cooking Level: Intermediate

Living In: Port Angeles, Washington, USA

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Reviewed: May 7, 2003

Great taste!!!!! I forgot to put in the Sherry and it was still delicious. I'm sure the Sherry would add that something special. Will definitely make it again.

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Reviewer:

diane-tony

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Chateauguay, Quebec, Canada

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Reviewed: Apr. 27, 2003

This is one recipe I will not make again. No flavor except peppers. Much too bland.

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CPLEWISFL

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Reviewed: Apr. 25, 2003

This was 'OK'. Nothing special. A little bland and it started to look more like a veggie dish than a chicken dish. Next time I'd cut either the green pepper or celery completely out.

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BACUFF

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Reviewed: Apr. 25, 2003

This was easy and excellent. I used fresh mushrooms and fresh peas in place of the canned ones, but otherwise followed the recipe exactly and served it over warm biscuits....excellent! Everyone loved it. I'm sending the recipe to my daughters and friends.

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