Cajun Chicken a la King

No Photo


  • 6 to 8 chicken breasts
  • 8 chicken bouillon cubes
  • 8 cups water
  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 1/2 cup (1 stick) butter
  • 1 cup flour
  • 3 to 4 cups milk
  • Salt and pepper, to taste
  • 1 cup sweet peas, frozen or canned
  • Buttermilk biscuits


  1. Dissolve bouillon cubes in water.
  2. Add chopped onion, celery, and chicken breast. Boil until tender.
  3. Remove chicken and chop into bite-size pieces. Reserve broth.
  4. In separate pot, melt butter.
  5. Add flour, and cook mixture for 3 to 5 minutes.
  6. Slowly add 4 cups of the cooked chicken broth. Add slowly and stir continuously to avoid lumping.
  7. Add milk until mixture resembles a thick soup. (You can thin by adding more liquid, either broth or milk, or thicken by adding a paste of milk and flour.)
  8. Salt and pepper to taste.
  9. Add cooked chicken and peas. Heat thoroughly.
  10. Serve over homemade biscuits which have been sliced in half.