Chicken a la King

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 4 lb. chicken
  • Paprika
  • 2 cups Cream Sauce
  • 1 red pepper, in slices
  • 1 green pepper, in slices
  • 1 stalk celery, chopped fine
  • 1 small can mushrooms
  • 3 hard cooked eggs
  • 1 small cooked carrot, chopped fine


Boil chicken, as in Chicken Fricassee, remove the large pieces of meat from bone in long thick chunks. Season well with paprika.

Make Fricassee Sauce, add the rest of the ingredients then the meat and when well heated and just before serving, the hot eggs quartered. Serve on toast.