Chicken ala king is one of those dishes that’s not only been a staple of many families over the years but also one that can be made with a variety of ingredients.

As the name implies, chicken is the star of the creamy entree, which also features vegetables. But which ones complement the chicken can vary from recipe to recipe.

Generally, most recipes include mushrooms and bell peppers. But when I set out to make a variation of the dish recently, I had my mind set on using peas and carrots as well as some leftover whole-kernel corn, mainly because my grandson is more fond of that trio than Therese.

After looking at a few ala king recipes, I decided to make up my own, using the three aforementioned veggies as well as some onion and celery and a can of cream of chicken soup.

The main difference in my recipe from others was that I browned flour-dredged meat along with the onion and celery in butter and olive oil instead of using precooked chicken. The flour acted as a thickening agent, so the sauce wasn’t too runny.

Judging from the reaction of my usual dinner companions, the result was fit for “a king.”

Creamy Chicken and Vegetables
2 chicken breasts, cut into 1-inch chunks (can substitute pheasant)
1 10½-ounce can cream of chicken soup
1 onion, diced
1 stalk celery, diced
1 pint canned carrots or 6 carrots, sliced and cooked
1 cup frozen peas
½ cup frozen whole-kernel corn
1 tablespoon Worcestershire sauce
2 tablespoons butter
2 tablespoons olive or canola oil
1 cup chicken broth
½ cup water if not using canned carrots
½ cup flour
Salt and pepper
Garlic salt
Saute onion and celery in butter and oil in 2-inch deep cast-iron frying pan. Add chicken (or pheasant) that has been dredged in flour seasoned with garlic salt and pepper. Cook until meat is done then add vegetables, soup, broth, water and Worcestershire sauce. Simmer for about 1 hour. Serve over mashed potatoes.