Eh. After you eat 'em long enough, they mostly just become fuel. But everyone has that one (or two, if you’re a picky eater) exception; mine was Chicken a la King.
Those crackers are the food of the Gods. You’re just sick and wrong.
Your penance to appease the food Gods is to send me all of your MRE Crackers. PM me for my address. As a bonus, you’ll get a winged escort (either F-22 Raptors, or Hooters girls with angel’s wings, your pick) to the afterlife if you throw in some MRE peanut butter.
The words you say, individually I understand them, but together they are gibberish.
I wonder if the Army got all that Chicken àla King from the silos of surplus ala King they have in the Midwest. I hear they’ve been storing it since the 60s.
I think it would be better with the cream of chicken soup, because any white sauce I’ve ever made always comes out with that pasty taste. The canned chicken a la king of course had that canned chicken taste, and peas and carrots…maybe it’s better to just remember it as something we used to eat in the past. Like gruel, or spaghetti-os.
Hormel Chilimasters is newish and makes a white chicken chili with beans in a can - and a couple other kinds, tomato and chipotle. It is, IMO, VERY good over rice. A new kind of chicken a la king.
IME, if your white sauce comes out tasting pasty, you are not cooking the flour out enough after adding it to the butter. If you don’t cook the flour and butter on low heat for a few minutes before adding your milk and seasoning, your sauce will taste like raw flour.
For a few years, I couldn’t make a decent white sauce because I had a gas stove where every burner (well, all three burners that worked) had ‘hot spots’, places where the flame was too high. If I’d turn the burner down low enough that the flame wasn’t too high in that place, the flame would go out entirely. So I’d end up with half-raw, half-burnt roux! :smack:
I’ve made it recently, and I thought it was pretty good, even though my nephews thought it sucked. I love chicken pot pies, which I think is pretty much the same thing. I’m convinced you have to use thigh meat, because breast meat is way too dry.
I came to this poll since my kids won’t eat it and I think that’s nuts, so wondered if others felt the same way. But then I read about canned chicken a la king and realized that the “eww” votes must be for that. Try this one – it’s Betty Crocker and you can’t beat it.
Hate that vile, vile beige-colored vomit. Even the smell was enough to make my stomach turn. Of all eighteen years that my mom cooked, I only remember willingly eating it once because I was practically starving.
My mother always made it with heavy cream and fresh chicken stock and pimentos, served over puff pastry. I had no idea you could buy it in a can. I voted yum, based on family memory. I don’t think I’d like canned stuff, though.
I voted “yum” BUT…I am referring to my mom’s “cream chicken” which is an un-flavored white sauce (probably only salted via the salted butter), chicken chunks and frozen peas. Over toast or white rice.
From a can? No. Made with any veggies other than frozen peas? No.
OK, I’ll admit it, I don’t get it. Please explain!
BTW, I have made, on many occasions, a noname dish consisting of cooked chicken, frozen peas and carrots, and canned cream of chicken soup served over noodles. Is this considered chicken a la king?
My mother made it. She included sweet peppers in the sauce, which made me want to gag. Then she also didn’t clear the gristle out of the bits of turkey, which really did make me gag.
I can’t face a plate of it without wanting to throw up.
I would make two minor changes to this recipe: I’d use red bell pepper instead of green; I’d use chicken thighs instead of breast. Otherwise, it looks excellent!
And if you’d rather do a presto-change-o into chicken and dumplings, instead of serving it over biscuits, make up a batch of Bisquick dumpling recipe; bring the creamed chicken to a simmer, drop in dumplings by the spoonful, cover and simmer until the dumplings are light and fluffy. Also quite yummy!
I had never had this or even heard of it before this thread, and lo and behold, my school dining hall serves it tonight. Baader-Meinhof phenomenon strikes again!
It was really, really, really good. Creamy and buttery and tender inside, flaky on the top where the floury parts had formed a crust in baking. I think it’s the only time I’ve gone back for seconds on dining hall food. No, scratch that, I did for the crab rangoon too. Which still puts this in a pretty exclusive category.
I’ve never had the canned version. I’m not even sure I’ve ever even seen the canned version, but it’s not like I’ve gone looking for it. It’s just basically a creamed chicken stew, right? Like the insides of a chicken pot pie? I looked up a recipe, and, except for the sherry, it’s pretty much the same thing that I make when I make a creamy chicken stew. I don’t understand what the revulsion is. Who doesn’t like a creamy chicken stew?
Eh. It seems like the kind of thing that should be served in a cafeteria. Not GOOD cafeteria food, like french bread pizzas or those chicken burritos with the cheese and the chopped olives on top, just . . . eh.
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The chocolate cake with the white icing makes the whole thing worthwhile. I have NEVER been able to find that kind of icing in a non-school environment.
One layer of either rice or egg noodles
One layer of drained Rotel tomatoes
One layer of cheddar cheese
One can of Chicken a la King
Sprinkle with salt and pepper, sometimes Tony Cachere’s
Stick it in the microwave for long enough to melt the cheese.
I don’t know why I even bother participating in this new trend of food threads because my answer is invariably “Ewwww”, but I just have to say that Chicken a l King (turkey, actually) is the absolutely vilest, most horrifying thing I’ve ever had the misfortune to put in my mouth. I’m not kidding when I say I believe this is a big reason for my “food fears”. I’d always been picky but sometimes my mom could get me to try things, usually by bribing me. Dear god, I will never forget the taste, smell and texture of that nastiness in my mouth. Thinking about it is sort of giving me sympathy dry heaves. Apologies to anyone who loves the stuff; I know it’s bad form to dis’ others’ food choices but holy cow, CalK is the stuff of my nightmares.
