Old School Chicken ala King

Everyone has that favorite dish that reminds them of their childhood. In many cases, it was some pre-packaged food your mom prepared for convenience, and you might love the memory of it more than you would if you actually ate it today. 

Or in the case of this one, they simply don't make the boil in a bag chicken ala king that my husband loved as a child. So, I couldn't really do any testing with this one, I just had to go from memory. 

I am going to guess my version has a bit more chicken than the old school kind. But otherwise, the flavor was very, very close. Once it's complete, you have another dilemma...do you serve it with toast or noodles ? Ray said toast, I wanted noodles, so we did both. Equally good, and this makes amazing leftovers ! 

Old School Chicken ala King 

1.5 pounds boneless, skinless chicken breasts

8 cups chicken stock 

1 large onion, finely diced

1 cup milk 

1/2 cup flour 

1 cup frozen peas 

1 small jar pimientos 

1 small jar mushrooms

Salt and pepper to taste 

Place chicken breasts in chicken stock, and simmer over low heat for 30-45 minutes until completely cooked through. Remove from the stock and cut into bite size pieces (you will want to let them cool a bit to make them easier to handle). While chicken is cooling, add onion to the stock, and increase heat to medium. Cook until onion is tender, about 10 minutes, then reduce heat back to low. In a jar or container, combine milk and flour and shake until well blended. Slowly stir mixture into the stock, to avoid lumps. Simmer until the sauce starts to thicken, then add the chicken back in, along with the peas, mushrooms and pimientos. Continue to simmer until the sauce is the consistency you like, and peas are cooked through. Taste, and add salt and pepper as you like.