Chicken à la King is a retro dish of diced chicken in a cream sauce. Since my recipe contains both chicken and turkey, I've called it "churkey". I add peppers, onions, garlic and fennel seeds and use two tins of chicken in white sauce.
For the turkey I stew a cheap turkey thigh joint which gives me ample lean meat (the stock comes in handy for soup) but any cooked turkey or chicken meat will do. You can also cook up some chicken thighs, skin and de-bone and chop them.
This dish can be served with buttery mash or salad, hot vegetables or toast or pasta but I find it works best with steamed basmati rice.
This dish freezes beautifully.