Back in the late 50's and 60's, Chicken A La King was a very elegant dish, served in all the finest restaurants, in and around the Los Anglese area. I have bumped it up 1 ° for you. At your next camp out, put out a white table cloth and serve Pecan Chicken A La King one night. It will WOW every one.
serves two, double or triple for more servings
2 tablespoons butter
1/4 cup celery, chopped
1 tablespoon chicken base
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon poultry seasoning
1 1/4 cups milk
1 teaspoon lemon juice
2 boneless skinless chicken breasts. medium diced
1 tablespoon pimientos, chopped
1/4 cup pecan halves
dash nutmeg, fresh ground
8 ounces peas
In a 12" dutch oven, Start cooking chicken, with 12 charcoals on the bottom only. In a 10" dutch oven, with 10 charcoals under, melt butter, add and cook celery until tender. Add chicken base, stir in flour, salt, poultry seasoning, and nutmeg. Add milk, stirring as you pour, cook stirring constantly, until mixture thickens and starts to bubble. Stir in lemon juice, and pour mixture over chicken. Add pimientos, peas and pecans. Reserve a few for garnish. Cook stirring until heated though, and chicken is done. Serve over, toast, biscuits, waffles, or puff pastry shells, the most elegant.