Recipe archive
Loading
Setting the table...
Fetching the latest recipes from the archive.
Loading
Fetching the latest recipes from the archive.
Recipe archive
America's Melting Pot
Chicken a la King hero image coming soon
1890s-present - Gilded Age hotel chefs, often credited to George Greenwald of Brighton Beach Hotel
Tender chicken and mushrooms in a rich cream sauce with pimentos and sherry, served over toast, pastry shells, rice, or biscuits.
No featured photo yet. Upload a photo with your review. The highest-rated community photo may become this recipe's hero image.
Difficulty
Moderate
Prep time
20 minutes
Cook time
25 minutes
Total time
45 minutes
Servings
4 to 6 servings
Region
New York hotels, American tearooms, buffets, and home kitchens
Era introduced
1890s-present
Introduced by
Gilded Age hotel chefs, often credited to George Greenwald of Brighton Beach Hotel
Recipe tools
Log in to save this recipe to a collection.
Chicken a la King began as a fancy hotel-style dish and later became a midcentury buffet and home-economics staple. Origin stories vary, but the Brighton Beach Hotel account credits chef George Greenwald with preparing it for E. Clarke King in the 1890s. The enduring form is diced chicken and mushrooms in a creamy sauce, brightened with pimentos and often sherry, served over toast points, pastry shells, rice, or biscuits.
Share family changes, regional twists, or pantry-friendly adaptations as full community recipes.
Log in to submit a community recipe.
No community recipes yet. Submitted recipes are published right away.
Rate this recipe and share how it worked at your table.
Log in to review this recipe.
No reviews yet. Be the first to rate this recipe.
Recipes matched by era, region, occasion, ingredients, and cultural roots from the archive.
Same era
1893-2026
Brownies became an American classic at the meeting point of hotel pastry, home economics, and community baking. Chicago's Palmer House is tied to an early chocolate brownie in 1893, and Fannie Farmer helped standardize brownie recipes for home cooks soon after.
1900s-present
7-Layer Dip is a party dip with real American table personality: Tex-Mex party dish. It brings flavor from Texas and the Southwest to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Alabama White Sauce Chicken photo coming soon
1920s-present
Grilled or smoked chicken served with Alabama white barbecue sauce, a mayonnaise-and-vinegar sauce associated with Big Bob Gibson Bar-B-Q in Decatur.
Same region
America's Melting Pot
Acorn Bread photo coming soon
1800-1860
A nutty, lightly sweet quick bread made with properly leached acorn flour, cornmeal, and wheat flour.
America's Melting Pot
Air Fryer Brussels Sprouts photo coming soon
2010s-present
Trimmed Brussels sprouts air-fried with a little oil until crisp at the edges and tender in the center.
America's Melting Pot
Air Fryer Chicken Tenders photo coming soon
2010s-present
Chicken tenderloins coated in seasoned crumbs and air-fried until crisp, juicy, and safely cooked to 165 degrees F.
Same table
early 1900s-present
Mushroom Soup is a comforting dish featuring the diverse wild and cultivated mushrooms found in the Pacific Northwest, combined with broth and cream for a rich flavor. It celebrates the region's natural bounty and forest-to-table traditions.
America's Melting Pot
North Dakota Knoephla Soup photo coming soon
2010-2026
Knoephla Soup is a comforting creamy dumpling soup tied to German-Russian immigrant heritage in North Dakota and the Upper Midwest. Featuring small dough dumplings simmered in a savory broth with potatoes and often chicken, this regional icon offers rich fusion flavors representative of immigrant adaptation and local ingredients.
1980-2026
Fettuccine tossed in a rich American Alfredo sauce of cream, butter, garlic, and Parmesan, topped with sliced chicken.