Creamed Chicken a la Duchess Georgia

By • July 3, 2013 0 Comments

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Creamed Chicken a la Duchess Georgia

Author Notes: This was one of my mother's favorite leftover dishes we created collaboratively while trying to figure out what to do with one lonely piece of fried chicken in order to feed 4 people on a Monday night. We had the weary, unimaginative heads of a steamy Midwestern August and the prospect of spending much time at a stove was more than we could undertake. My father was a hearty eater after one of his 12 hour days working at his various jobs of work necessary to support a family following WWII. He was creative and artistic and had several businesses going at the same time from wrought furniture, painting, remodeling and manufactured duck blinds in his spare time! Leftovers from Sunday Dinner were standard on Monday night and this is what we figured out to do without that scrawny chicken back after consulting my mother'a 1941 New American Cook Book from The Ballard School, New York City, "Household Arts Department" recipe for Chicken a la King. It's simple, fast, cheap, and can be adjusted for any size crowd, not to mention a tasty way to deal with leftovers. Serve with a fresh green salad and follow with chilled summer fruit.cwya


Serves 4

  • 1 cup cooked chicken
  • 1 can Cream of mushroom or other condensed cream soup
  • whole milk or half and half for richness
  • 1/4 cup sliced black olives
  • 1/2 cup shredded monterey jack/colby cheese other preferred cheese
  • 1/4 to 1/3 cups sliced white mushrooms
  • 4-6 biscuits
  • ground black pepper to taste
  1. Preheat oven and prep biscuits according to package instructions. If you're inclined you may make scratch biscuits instead.
  2. Shred chicken in thin strips. What ever quantity you have is fine but should not be more than 1 to 1 1/2 cups or it wont be creamy enough.
  3. In a double boiler, mix can of soup with milk or light cream to create sauce-like consistency in top of the boiler, cover and heat over boiling water. Do not over dilute at this stage or it may be too runny. While soup is heating, slice black olives and small white mushrooms and shred cheese .Lightly saute mushrooms.Bake biscuits.
  4. Add cheese to cream mixture, stirring until melted, then add chicken, olives, mushrooms, pepper to taste,reduce heat and simmer. If mixture is too thick add milk to desired consistency.If too thin, add more cheese.
  5. Open biscuits in half on each dinner plate and cover generously with hot creamed sauce.
  6. All of these ingredients are added in quantities that best suit the taste of the cook and family. Since it's Monday night and I'm pooped I almost always use packaged ingredients. This recipe has infinite variations to best suit the diners and so can only be approximated.

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