The dinner with 4 contents of this mother is so special that she says: “You can’t change anything.”

My best friend, Kasey Krall, and I have a lot in common: We both love a good belly laugh, old Disney films, the backstreet boys – and the families of the other. In truth, the Kralls are my second family. Kasey’s mom Lori even jokes that I am her “favorite daughter of another mother”.

In the past 15 years, many traditions of her family, including those in the culinary sector, have become my own. Every November we celebrate Kasey’s birthday with Popeyes chicken (only spicy) and your father’s homemade Appalachian style Pepperoni Rolls. And no winter is completely without a plate (or two) of Lori’s famous chicken à la King.

A legendary chicken à la King recipe

Many traditional recipes for Chicken near King-A a court born in America, which gained popularity in the 1950s and ’60s, contains a wine or sherry-enriched cream sauce, which was occupied with seasoned chicken and a selection of vegetables (pea, mushrooms, red peppers and onions are popular additions). The thick sauce is served via rice, pasta, mashed potatoesor Pastries For a hearty food.

Lori’s family has roots in Holyoke, a tiny city (2,300 inhabitants) in Colorado’s Great Plains, but her parents moved to Denver, where she and her two sisters were raised. You grew up with your mother’s chicken à la King, a family recipe. It only requires four ingredients: cream made of chicken soup, chicken with cubes, pimientos and a kind of carbohydrate -rich side to spoon the sauce. The simplified version of the classic recipe was probably created by someone in his Hofmeister family to save time in the kitchen and to meet as many appetites as possible with a narrow budget.

“We simply cut it through roasted miracle bread that was cut diagonally long before Pillsbury’s cookies were invented,” says Lori. “It’s an old Holyoke recipe.”

When Lori visited the college, started a career and then brought three own daughters in Denver, she carried the recipe with her – and passed it on with love. The first time I had the chicken à la King, Kasey and I was a 1,000 square meter apartment in our early 20s in Boulder, Colorado.

To be honest, I had low expectations when I simmered my girlfriend with my chicken in canned food and pimientos the hot chicken group and the hot liquid cried over baked refrigerators. But every spoon of biscuit that was soaked in salty, salty, salty sauce poor student whose diet often consisted of ramen and pizza.

Loris chicken at the King recipe

• 1 can of cream from chicken soup
• 1 small can chicken (drainage)
• 2 tablespoons of chopped pimientos
• Toast or cookies (for serving)

Cook in a saucepan until it is hot. Serve via toast or cookies. Also good with potato puree.

Loris advice to make chicken à la King

While Lori respects other domestic chefs, she asks her not to change the recipe. It’s just The particularly.

“You can’t change anything!” she says. “No, you can’t add any peas – you have to use Pimientos. No, you can not use it Rotisserie -huhn. It must have been received in doses. ”

I can’t stop her from making the chicken à la King your own recipe Chicken breast For the meat in canned goods or adding onions and mushrooms to the sauce (just don’t say it). But as I have learned when I have made my own modifications, nothing strikes about the sweet simplicity of the original.