I have pretty much finalized the menu for our 70s Disco Party on Saturday and like in previous years, I always cook a “taste test” version about a week before the party unless the dish is something we’ve had many many times already. Actually, coming up with a menu turned out to be a lot more work than normal. I had difficulty finding really good food that were popular in the 70s! At the end of the day (at least today!), I decided to choose from an old Betty Crocker Recipe Card Library which was published in the 70s.
The plan was to take a 70s “favorite” (or non-favorite) and tweak it for today’s tastebuds. I started yesterday with the Fish Florentine (I will be posting my sample in the next couple of days). My taste-tester liked it. That dish is good to go. Today I made Chicken Ala King. I didn’t exactly follow the recipe as printed in the 70s version. I made white sauce instead of using can of cream of celery, added peas and carrots and topped it with ready-to-bake biscuits instead of noodles or rice. Still, I doubt if I will ever serve it to…..anybody! It was just so bland I didn’t even want to serve it to my taste-tester! But he did taste it and said it was OK. OK? Something must be terribly wrong with his taste buds!!!! I will have to do a lot more tweaking to this one. (Or maybe find another chicken casserole recipe!) I’m sharing the recipe I ended up with anyway. Perhaps you have other ideas. It might not make it to my party on Saturday but it sure would be a good project in the future.
Chicken Mushroom a la King adapted from 1970s Betty Crocker Recipe Library
- 2 1/2 cups cooked chicken, diced (my chicken was so cooked it got shredded upon baking!)
- 2 tbs butter
- 3 tbs onion, minced
- ¼ cup sweet pepper, diced
- 2 tbs flour
- 1 can chicken broth
- 1 cup half and half
- 1 cup sliced mushrooms
- 1 cup frozen peas and carrots (found in freezer section of grocery store)
- 1/2 cup green olives
- ¼ cup cooking sherry
- salt and pepper to taste
- Heat butter and saute` onions and pepper until soft.
- Add the flour and stir to make a roux. Cook gently but do not let it brown. Add chicken broth, bring to a boil, stirring constantly as the sauce thickens.
- Add half and half and simmer for 15-20 minutes until liquid is reduced slightly.
- Add the mushrooms, olives, peas, carrots and chicken. Bring just to a simmer. Add sherry, salt, and pepper to taste.
- Transfer to a baking dish.
- Place ready-to-cake biscuits on top and bake at 350F for 20 minutes or until biscuits are light brown.