Chicken a la King — The Thursday Night Daddy Said He Was Proud

August is here and the air feels heavier. This week I made a big batch of red beans and froze portions. Mama said that was smart planning. I wrote freezing instructions clearly.

On Tuesday I helped Jamal with his summer reading. He grumbled but thanked me later. I told him doctors have to be patient with grumpy patients too.

Thursday we had a quiet family night. I made baked chicken and we talked about the future. Daddy said he's proud of how hard I study.

Saturday MawMaw Shirley let me make the entire jambalaya. It turned out perfect. She tasted it and said, "You ready for the big leagues, baby."

At night I wrote: "Summer is almost over and I've learned so much." My round face is a little more tan and my hair is in neat cornrows. Twelve years old and my notebook is almost full. I'm not rushing my life or my cooking. I'm stirring with hope.

After MawMaw Shirley told me I was ready for the big leagues, I wanted to keep that feeling going—that confidence that comes from knowing your way around a kitchen. Chicken a la King felt like the perfect next step: it starts with baked chicken, just like the meal I made for our family night, but it transforms into something creamy and elegant that feels a little fancy without being fussy. It’s the kind of dish that shows you’re not just cooking to feed people, you’re cooking to impress them. Here’s how I made it.

Chicken a la King

Prep Time: 15 min | Cook Time: 30 min | Total Time: 45 min | Servings: 6

Ingredients

• 3 cups cooked chicken, diced or shredded (rotisserie or leftover baked chicken works great)
• 4 tbsp unsalted butter
• 1 small yellow onion, finely diced
• 1 green bell pepper, seeded and diced
• 8 oz cremini or white mushrooms, sliced
• 1/3 cup all-purpose flour
• 2 cups low-sodium chicken broth
• 1 cup whole milk or heavy cream
• 1/2 cup frozen peas
• 2 tbsp jarred pimentos or roasted red pepper, chopped
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika, plus more for garnish
• Salt and black pepper to taste
• Cooked white rice, buttered toast, or warm biscuits for serving

Instructions

1. Melt the butter. In a large skillet or wide saucepan, melt butter over medium heat until it just begins to foam.
2. Saute the vegetables. Add the diced onion and green bell pepper. Cook, stirring occasionally, for 4–5 minutes until softened. Add the mushrooms and cook another 3 minutes until they release their moisture.
3. Build the roux. Sprinkle flour over the vegetables and stir continuously for 1–2 minutes to cook off the raw flour taste. The mixture will look thick and paste-like — that’s exactly right.
4. Add the liquids. Slowly pour in the chicken broth while whisking to prevent lumps. Add the milk or cream and continue to whisk until smooth. Bring the mixture to a gentle simmer over medium heat, stirring frequently, until it thickens — about 6–8 minutes.
5. Stir in the chicken. Add the cooked chicken, frozen peas, pimentos, garlic powder, and smoked paprika. Stir to combine and cook for another 5 minutes until the chicken is heated through and the peas are tender.
6. Season and serve. Taste and adjust salt and black pepper as needed. Ladle generously over white rice, buttered toast, or split biscuits. Dust the top with a pinch of smoked paprika before serving.

Nutrition (per serving)

Calories: 310 | Protein: 27g | Fat: 16g | Carbs: 12g | Fiber: 2g | Sodium: 460mg