Chef Jean-Pierre brings Chicken à la King back in full 70s style. It’s rich, satisfying, and easier than you remember. One ...

Craving a rich and creamy dish that’s both comforting and versatile? Look no further than Chicken à la King! This timeless ...

Use a slotted spoon to transfer bacon to a plate lined with paper towels, leaving drippings in pot. 2. Add oil to drippings over medium-high heat. Sprinkle chicken evenly with salt and pepper.

Michael Cecchi-Azzolina, who grew up in Brooklyn in the 1960s and early ’70s, remembers chicken à la king as diner food: white bread, cream of mushroom soup, maybe some frozen peas and carrots.

creating a nostalgic dish inspired by the classic blue plate specials once served at diners. They’re making a hearty, delicious serving of Chicken à la King, paired with buttery, thick slices ...

One can barely throw a fork in a restaurant without it landing on a plate of truffled macaroni and cheese or a foie-gras-laced meatloaf. That’s why it baffles me that chicken à la king ...

Serve over rice, puff pastry shells or toast. MAKE AHEAD: Freeze individual servings of the cooled chicken a la king in freezer-safe resealable plastic food storage bags; seal with as much air out ...