Chicken A La King Baked Potato Topping Food

CHICKEN A LA KING BAKED POTATO TOPPING

Steps:

• Place the chicken in a large pot with 1 teaspoons of the salt and water to cover.
• Cook over medium heat until the chicken is tender, about 1 hour.
• Remove the skin and bones and cut the meat into 1-inch pieces.
• Reserve 1 cup of the broth.
• Make a white sauce by melting the butter in a heavy medium saucepan over low heat.
• Stir in the milk, stirring constantly with a wooden spoon; cook until thick, about 4 minutes.
• Add the chicken, mushrooms, green pepper, pimiento, and almonds.
• Add the cream, the remaining salt, and pepper.
• Cook for about 5 minutes.
• Add 1/2 cup of the chicken broth if the mixture is too thick.
• Keep hot in a crockpot or chafing dish over very low heat.
• Serve over baked potatoes.

CHEF JOHN'S CHICKEN A LA KING

Steps:

• Melt butter in a large skillet over medium-high heat. Add mushrooms and salt. Saute until mushrooms release their moisture. Continue cooking until moisture evaporates and mushrooms begin to brown, 8 to 10 minutes. Add shallots; cook and stir just until shallots soften, 3 or 4 minutes.
• Reduce heat to medium. Stir in flour to coat the mushrooms; cook until flour begins to turn golden, about 5 minutes, to form roux. Add peppers; cook and stir about 1 minute. Pour in sherry wine; allow to sizzle about 30 seconds. Stir in stock. Raise heat to medium-high and bring to a simmer. When it starts to bubble, reduce heat to medium-low and cook until slightly thickened, 10 to 15 minutes stirring occasionally. Add nutmeg and cayenne pepper.
• Stir in thyme, parsley, cream, and chicken. Reduce heat to low and cook until chicken is heated through, about 5 minutes. Check seasonings and adjust as needed. Top each serving with some chopped fresh chives.

COMFORTING CHICKEN A LA KING

Steps:

• Bake biscuits according to package directions. Meanwhile, in a large skillet, saute the mushrooms, onion and celery in butter until crisp-tender. Stir in flour and salt until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add chicken and pimientos; heat through. Serve with biscuits.

CHICKEN A LA KING I

Steps:

• Cook and stir drained mushrooms and green pepper in butter or margarine over medium heat for 5 minutes. Remove from heat.
• Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat.
• Stir in instant bouillon, milk, water, and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir for 1 minute.
• Stir in chicken and pimiento. Heat through.

POTATO -TOPPED CHICKEN A LA KING RECIPE - (5/5)

Steps:

• Heat oven to 350°F. Melt 2 tablespoons butter in large skillet over medium heat. Add 1/4 cup green onions; cook and stir 1 minute. Add flour,1/2 teaspoon salt and the pepper; stir until blended. Gradually add broth and1/2 cup milk; cook until mixture boils and thickens, stirring constantly. Add chicken and peas; mix well. Spoon into ungreased 8-inch square (2-quart) baking dish or oval gratin dish. In medium saucepan, combine water,3 tablespoons butter, garlic and 1/4 teaspoon salt. Bring to a boil. Remove from heat; stir in potato flakes and 3/4 cup milk. Add egg; mix well. Spoon or pipe potato mixture over chicken mixture in baking dish. Sprinkle with 2 tablespoons green onions and paprika. Bake at 350°F. for 30 minutes or until casserole is bubbly and top is light golden brown.