Chicken a la King

When I was in middle school, my church had a Wednesday night small service and dinner. Several of the ladies made dinner on those Wednesday nights. My latest nostalgia recipe search is Chicken a la King. This recipe is great, but it differs from the one we had at church.





What you need:

1 lb. shredded chicken
olive oil
1 onion, diced
1 green pepper, diced
2 medium carrots, thinly sliced
Mushrooms, thinly sliced (omitted, *gag*)
2 cloves of garlic, diced
heavy cream
salt and pepper to taste
1 bay leaf
Directions:

In a big pot, fill halfway with water and add chicken. Boil until cooked then let cool and shred. Keep the stock.
In a skillet, heat olive oil. Add onion and garlic; cook until onion is transparent. Add a little stock and stir well.
Add the rest of the veggies. Season with salt and pepper. Add bay leaf. Stir and add a little stock.
Simmer for 15 to 20 minutes, adding stock as needed.
Add shredded chicken and cook for 5 more minutes.
Add around 2 cups of heavy cream, lower heat and simmer until thickened.
Remove bay leaf before serving over rice or pasta.