Find the recipe for Rachel Ray's chicken a la king on the Food Network. She provides another chicken a la king recipe on the same website, which is a casserole version of the original one.
To make chicken a la king, cook 3 thinly sliced celery ribs, 1 minced onion, 2 chopped carrots, 1 fresh bay leaf, and salt and pepper to taste in extra-virgin olive oil in a large skillet. After eight minutes, add 1/2 thinly sliced red bell pepper, and cook everything for another three minutes before pushing the vegetables to the side of the skillet. In the cleared area, add 3 tablespoons of butter and 3 tablespoons of all-purpose flour, and cook, stirring for a minute before whisking in 2 1/2 cups of chicken stock, 1/2 cup of white wine and 1/2 cup of heavy cream.
Increase the heat to a simmer, and add in 4 boneless, skinless chopped chicken breasts. Wait until the mixture returns to a simmer before adding 1/2 pound of cut asparagus. After 10 to 12 minutes at a simmer, remove the skillet from the heat, and add 1 cup of peas and 2 tablespoons of freshly chopped tarragon. Spoon the mixture into baked puff pastry shells, and garnish with chopped chives.