Now here is a blast from the past, my mom made this one a lot when we were kids! It’s a win win, because the noodles are long and slurpy and fun, and the veggies are healthy and colorful, too!
I double this for our family of 6, so we can have lunch leftovers. If you double it, only do 13 oz. of your noodles. 16 ounces is too many and it gets dry!
Chicken A La King
(click for easy printable)
Ingredients
- ¼ cups Butter
- ½ cups Flour
- 1 teaspoon Salt
- ½ teaspoons Pepper
- 2 tsp garlic powder
- 8 ounces fresh mushrooms, sautéed in butter
- 2 cup Chicken Broth
- 8 ounces, weight Spaghetti Noodles, Cooked And Drained
- 2 cups Cubed, Seasoned Chicken
- 2 cups Cream (I’ve Done A Combo Of Milk And Sour Cream In A Bind)
- 12 ounces, weight frozen Carrots, Peas And Beans Combo, Steamed And Seasoned To Taste
In a large family skillet, cook and cube your chicken. Remove from pan and leave drippings. In the same pan, melt butter, blend in flour and salt and pepper until liquid is absorbed. Add in chicken broth, cream and mushroom liquid, heat to boiling, then turn down heat a bit, stirring often. Continue stirring as it thickens. This takes some time. (If it doesn’t work, take a splash of cold water and blend with a Tablespoon of corn starch, add to your skillet of liquid and bring to a boil, stirring often. This will help thicken quickly.)
Meanwhile, cook and drain your spaghetti noodles and steam your veggies. Cook mushrooms in butter in a small skillet.
Check your roux (butter, cream, broth, flour mixture) as it should be thick now like a gravy, before adding in cubed chicken, steamed veggies, sautéed mushrooms and cooked and drained spaghetti noodles. Taste and season as needed.
Enjoy!
~T
4 little Fergusons 