Sometimes, I want the comfort of an old- fashioned standby. A classic dish that screams of days when life was a bit more simple. And sometimes, more often than not, the sensible part of me laughs and says “Yeh- OKAY, because we have time for THAT.”
This originally was how Modern Martha came to be- the longing for all those classics but with a twist into the modern world of time savers. I’d be stuck in the nostalgia of a dish, and it would haunt me until Saturday or Sunday when I had the time to spend on such luxuries. It wasn’t enough. I wanted more… I needed more real dinners….but, how to find the time?! Could I take my modern conveniences and somehow transform them into something of yesterday? Oh, could I… and today, I give you another Modern Martha wonder recipe. Why this took me so long to figure out, I am not sure, but just go with the thought that all life’s wonders and secrets take time and involve some sort of journey. (JOURNEY-DRINK! Sorry, wrong moment here… my hubby and I have a reality TV drinking game that when someone on the show references the journey they’ve made, we drink. It’s a really good game for shows such as “The Biggest Loser”. Trust me.) Anyway… I give you : Time to Sing, It’s Chicken a la King!
Now, Chicken a la King has always been one of those dishes that has eluded me. One of those classics that I use to LOVE as a child, but wouldn’t get very often. I never understood why not until I became an adult- this dish is a total pain in the ass to make, let’s be honest. Generally, when I tackle this, I end up with flour all over my kitchen… biscuit dough under my fingernails, and on occasion, gravy in my hair. Boy am I ever a sight for sore eyes when all is said and done! The dish always turns out perfect, and for that I am grateful, but GEEZ- nearly 2 hours later and a huge mess to deal with afterwards. Yeh, let me get RIGHT on that. No thanks. Yet, every now and then… I need it. I just need it….and that’s when it hit me:
I could Modern Martha this! Surely, there’s a way easier way to go about this and still have it taste like it was out of the 50’s. Hold on to your potholders kids, because here it is!
1 rotisserie chicken from your fave grocery store
1 jar of your favorite chicken gravy (or, make your own… its really not that bad)
1 bag of frozen Pillsbury Southern Style Biscuits (How did I not know about these?!)
1/2 an onion, chopped
2 celery stalks, chopped
butter- 3 tbsp
Preheat your oven for your biscuits @ 375 degrees, and pop your biscuits in for 22 minutes.
While they are in there, here’s what to do: Chop your onion and celery and put in a skillet with the butter. Cook until they are soft and slightly translucent. Add some salt and pepper. Pick/ Chop your chicken off the bones. Dump your gravy into the celery and onion mix, and stir… simmering over medium low. Toss in your chicken and thin out the mix with some chicken stock if needed… continue simmering until your biscuits are done. Top open faced biscuits with the chicken/gravy mixture.
Yep- that’s it. Chicken a la King in 25 minutes. And I’ll be honest… right as I thought, “oh…but its not the same… my hubby took a forkful, groaned happily, and said “this might be the best that you’ve made this.” WELL… if that isn’t the final nail in the coffin of tradition, I’m not sure what is. And it sure as hell is easier.