Chicken à La King Bake Food

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LONG LIVE THE CHICKEN A LA KING!



Long Live The Chicken a la King! image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

1 tube jumbo bake-off biscuits (recommended: Pillsbury brand "Grands"), available on dairy aisle
A sprinkle cayenne (spicy) or sweet paprika (mild)
1 cup dry white wine
2 cups chicken broth
1 bay leaf
4 pieces boneless, skinless chicken breasts
1 tablespoon vegetable oil or extra-virgin olive oil, 1 turn of the pan
2 tablespoons butter
1/2 pound small white mushrooms, sliced
1/2 small white onion, chopped
2 tablespoons all-purpose flour
3 tablespoons chopped pimentos
1 cup frozen green peas
2 tablespoons chopped flat-leaf or curly parsley

Steps:

  • Preheat oven according to package directions for biscuits. Arrange biscuits on nonstick baking sheet and sprinkle with a little ground cayenne pepper or sweet paprika then place biscuits into a preheated oven. Bake until golden, remove biscuits from oven and then cool.
  • In a medium skillet, bring 1 cup white wine and 2 cups chicken broth and 1 bay leaf to a boil. Slide in chicken breasts and gently poach them in simmering broth and wine for 10 to 12 minutes.
  • Preheat a second skillet over medium heat. Add oil and butter. When butter melts into oil, add mushrooms and onion and cook 5 minutes until tender. Add flour and cook another minute.
  • Pull chicken from broth and set on cutting board. Ladle cooking liquid into the mushrooms, whisking it in. Add 2 to 2 1/2 cups of liquid and discard the bay leaf. Add pimentos and peas to the sauce. Dice chicken into bite-size pieces and slide into bubbling sauce.
  • Split the biscuits, place bottoms on dinner plates and cover with ladles of Chicken a la King. Cap with biscuit tops and garnish with chopped parsley.

CHICKEN à LA KING



Chicken à la King image

Chicken à la King has an unclear origin, but some very clear requirements and this recipe meets them all, including: chicken (of course), creamy sauce, pimientos and cooked vegetables. What you might not expect from this recipe is that it's actually a lighter meal, boasting extra veggies and coming in under 400 calories per serving.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 11

1/2 cup butter
1 small green bell pepper, chopped (1/2 cup)
3 ounces fresh mushrooms, sliced (3 ounces)
1/2 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups milk
1 1/4 cups Progresso™ chicken broth (from 32-ounce carton)
2 cups cut-up cooked chicken or turkey
1 jar (2 ounces) diced pimientos, drained
3 cups hot cooked rice or 12 slices toasted baguette

Steps:

  • Melt butter in 3-quart saucepan over medium-high heat. Cook bell pepper and mushrooms in butter, stirring occasionally, until bell pepper is crisp-tender.
  • Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and pimientos; cook until hot. Serve over rice.

Nutrition Facts : Calories 395, Carbohydrate 35 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 1 g, Protein 20 g, SaturatedFat 5 g, ServingSize 1 1/2 Cups, Sodium 660 mg

CHICKEN A LA KING BAKED POTATO TOPPING



Chicken a La King Baked Potato Topping image

This recipe came from Paula Deen's newest cookbook "Celebrates". This is a great cookbook because it's set up in menus for various events over the year. This one is in the Graduation Potato Bar menus. So, if you're setting up a potato bar, this is a great addition. There are several others too, that I am also posting.

Provided by Redneck Epicurean

Categories     Sauces

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 11

1 (3 lb) roasting chickens
1 1/2 teaspoons salt
4 tablespoons butter
1/4 cup flour
2 cups milk
1 cup sliced mushrooms
1 cup green pepper, chopped
1 tablespoon pimiento, chopped
1 tablespoon almonds, chopped
1/2 cup whipping cream
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 405.2, Fat 31.6, SaturatedFat 13.5, Cholesterol 124.4, Sodium 605.1, Carbohydrate 7.7, Fiber 0.7, Sugar 0.8, Protein 22.3

CHEF JOHN'S CHICKEN A LA KING



Chef John's Chicken a la King image

Chicken à la King is one of my favorite classic comfort foods. This recipe is easy to adapt--you can make it thicker or thinner by changing the amount of roux and having a little extra stock on hand. Usually I make this with leftovers from a large roasted chicken. Serve over pasta, toast, rice, or mashed potatoes.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken

Time 45m

Yield 4

Number Of Ingredients 15

6 tablespoons unsalted butter
½ pound sliced mushrooms
2 large shallots, minced
1 cup diced sweet bell peppers
Salt and freshly ground black pepper to taste
⅓ cup all-purpose flour
¼ cup dry sherry
3 ½ cups chicken stock or broth
1 pinch freshly grated nutmeg
1 pinch cayenne pepper
2 teaspoons fresh thyme
1 tablespoon chopped fresh Italian parsley
⅓ cup creme fraiche or heavy cream
4 cups cubed roasted chicken
Chopped fresh chives for garnish

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.

Nutrition Facts : Calories 583.4 calories, Carbohydrate 20.8 g, Cholesterol 178.6 mg, Fat 36.2 g, Fiber 1.9 g, Protein 43.7 g, SaturatedFat 18.9 g, Sodium 832.7 mg, Sugar 4.1 g

CHICKEN A LA KING CASSEROLE



Chicken A La King Casserole image

This versatile recipe was given to me by my sister-in-law when I was a new bride 37 years ago. It has been enjoyed by our family and guests and at potluck suppers more times than I can count. Folks love the chicken and noodles in a delectable cheese sauce.-Eleanor McElroy, Kernersville, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 12

8 ounces uncooked wide egg noodles
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
2/3 cup evaporated milk
1/2 teaspoon salt
6 ounces cubed process cheese (Velveeta)
2 cups diced cooked chicken
1 cup diced celery
1/4 cup diced green pepper
1/4 cup diced pimientos
3/4 cup dry bread crumbs
3 tablespoons butter, melted
1/4 cup slivered almonds

Steps:

  • Cook noodles according to package directions. Meanwhile, in a large saucepan, combine the soup, milk and salt. Cook and stir over medium heat for 2 minutes. Reduce heat; stir in cheese until melted. Add chicken, celery, green pepper and pimientos. , Drain noodles; add to chicken mixture and mix well. Transfer to a greased shallow 2-qt. baking dish. Cover and bake at 400° for 20 minutes. Toss bread crumbs and butter; sprinkle over the top. Sprinkle with almonds. Bake, uncovered, for 10-15 minutes or until heated through and golden.

Nutrition Facts :

BEST EVER CHICKEN A LA KING



Best Ever Chicken a La King image

This is the ultimate comfort food! So deliciously creamy that you'll want to make it over and over again! Serve over rice, biscuits, or toast.

Provided by aylett

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

4 ounces mushrooms, reserve liquid
1 green bell pepper, chopped
1/2 cup butter
1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 teaspoons chicken bouillon powder
1 1/2 cups milk
3/4 cup hot water
1/2 cup white wine
4 ounces chopped pimiento
4 chicken breasts, cooked and chopped

Steps:

  • Cook and stir drained mushrooms and green pepper in butter 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 and thickened.
  • Stir in bouillon, milk, wster, wine and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir for 1 minute.
  • Stir in chicken and pimento. Heat through.
  • Serve over rice, biscuits or toast.

Nutrition Facts : Calories 612, Fat 40.3, SaturatedFat 20.6, Cholesterol 166.7, Sodium 1492.8, Carbohydrate 20.6, Fiber 1.6, Sugar 1.8, Protein 36.6

CHICKEN A LA KING IN PUFF PASTE



Chicken a La King in Puff Paste image

This recipe, is easy, and uses store-bought Vol au Vent shells, bake them according to package directions while the sauce is being made. It comes from Rachael Ray, who I really love, and own many of her early books. I cook from them often.

Provided by Tuck Burnette

Categories     Lunch/Snacks

Time 1h10m

Yield 4 shells, 4 serving(s)

Number Of Ingredients 17

4 large single serve patty shells
2 tablespoons oil
1 large onion, finely chopped
4 celery ribs, from the heart, sliced thinly
4 medium carrots, peeled, sliced thinly on a bias
1/2-1 red bell pepper, peeled, seeded, cored, sliced in half horizontally, and thinly sliced
1 bay leaf
3 tablespoons butter
3 tablespoons flour
1/2 cup dry white wine
4 cups chicken broth
1 1/2 lbs boneless chicken breasts, trimmed, cubed
8 ounces of thinnest asparagus, tough parts removed, remainder cut into 1/2-1-inch pieces
1 cup cream
1 cup frozen young peas, defrosted
5 sprigs tarragon, leaves finely chopped
salt and pepper

Steps:

  • Bake patty shells on a sheet according to package directions.
  • Soften the onion in the oil. Add the celery and carrots. Cook till very lightly gold.
  • Add the bell pepper and the bay leaf and some salt and pepper.
  • Stir in the butter and flour till melted and bubbled form. Add the white wine and chicken broth. Simmer.
  • Season the chicken with salt and a few turns of pepper. Add to the broth after two to three minutes poach gently until half done.
  • Stir in the asparagus and cream and peas.
  • Cook two minutes more stir in the tarragon. Correct for seasoning, and serve in the hot vol-au-vent at once.

Nutrition Facts : Calories 785.5, Fat 51.6, SaturatedFat 22.9, Cholesterol 198.2, Sodium 1037.2, Carbohydrate 28, Fiber 6.8, Sugar 10, Protein 47.4

CHEAT'S CHICKEN A LA KING



Cheat's Chicken a La King image

This is a really simple way to do Chicken A La king as it uses cream of mushroom soup as a base. The sauce can also be done on the stove and goes great served over chicken patties. I found this in an old Rosella Soup recipe book.

Provided by Mandy

Categories     Chicken Thigh & Leg

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 7

1 kg chicken piece
1 tablespoon oil
1/4 cup sherry wine
420 g cream of mushroom soup
1 red capsicum, chopped
1/2 teaspoon paprika
1/4 cup cream

Steps:

  • Gently fry chicken in hot oil until golden brown. Place chicken in a casserole dish and drain any excess oil from the pan.
  • Add sherry to pan and simmer until reduced by half, add to chicken with soup, capsicum and paprika.
  • Cover and bake at 180.C for 1- 1 1/2 hours, until cooked.
  • Stir in cream to serve.

Nutrition Facts : Calories 771.1, Fat 52, SaturatedFat 15.6, Cholesterol 204.1, Sodium 861.8, Carbohydrate 11.4, Fiber 0.7, Sugar 3.4, Protein 48.9

CHICKEN A LA KING CASSEROLE



Chicken a la King casserole image

Make and share this Chicken a la King casserole recipe from Food.com.

Provided by Kim19068

Categories     Chicken

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 10

8 ounces uncoked wide egg noodles
1 (10 3/4 ounce) can cream of chicken soup
2/3 cup evaporated milk
6 ounces Velveeta cheese, cubed
2 cups cooked chicken breasts, cooked
1 cup celery
1 (2 ounce) jar diced pimentos, drained
1/3 cup dry breadcrumbs
1 tablespoon margarine, melted
1/4 cup almonds, slivered

Steps:

  • Cook noodles according to direction.
  • Meanwhile in a large saucepan,combine soup and milk.
  • Cook and stir over medium heat for 2 minutes.
  • Reduce heat and stir in cheese until melted.
  • Add the chicken,celery,pimientos.
  • Drain noodles,add to chicken mixture and mix well.
  • transfer to a shallow 2qt dish coated with non stick cooking spray.
  • Cover and bake at 400 for 20 minutes.
  • Toss bread crumbs and butter,sprinkle over the top.
  • Sprinkle with almonds.
  • Bake uncovered for 10 to 15 minutes or until heated though and golden.

Nutrition Facts : Calories 294.8, Fat 13.7, SaturatedFat 5.4, Cholesterol 49.9, Sodium 667.9, Carbohydrate 32, Fiber 2, Sugar 3.4, Protein 11.5

CASSEROLE CHICKEN A LA KING



Casserole Chicken a La King image

from the Better Homes and Gardens Casserole Cook Book 1967..7th printing...my daughters loved this meal growing up...i think it's why they love peas now...my oldest requested it from me recently...so this is for her. I love this because it's comfort food and quick to make...i started to use frozen peas and carrots mix & canned chicken for speed since i was a single mom...working long hours...but if i did roast chicken with veggies on sunday i could make this on monday after work quick too

Provided by pigtailone

Categories     Chicken

Time 30m

Yield 5 serving(s)

Number Of Ingredients 11

3 tablespoons margarine or 3 tablespoons chicken fat
3 tablespoons enriched flour
1 1/2 cups chicken broth
2 cups cooked chicken, cut in pieces
1 cup peas, cooked or canned, drained
1 (3 ounce) can mushroom pieces, drained
2 medium carrots, cooked and cut in thirds
1/4 cup onion, chopped
2 tablespoons pimentos, chopped (optional)
1/2 teaspoon salt
1 (7 1/2 ounce) can refrigerated biscuits

Steps:

  • Melt butter; blend in flour. Gradually add broth. Cook and stir till thick. Add chicken, vegtables, and salt; heat to boiling. Pour into 1 1/2 quart casserole.
  • Make Biscut Snippets: With scissors, snip refrigerated biscuts into quarters; arrange in ring, rounded side down, atop HOT chicken.
  • Bake casserole at 425 degrees 8 to 10 minutes or until biscuts are done.

Nutrition Facts : Calories 367.2, Fat 17.5, SaturatedFat 7.1, Cholesterol 60.3, Sodium 1113.6, Carbohydrate 31, Fiber 3.5, Sugar 7.3, Protein 21.2

CHICKEN A LA KING I



Chicken a la King I image

Easy and elegant chicken dish. It's a great way to use leftover chicken or turkey. Green pepper and red pimientos make this a pretty dish to serve at Christmas or anytime. Serve over cooked rice, toast, or noodles. Can be made ahead and reheated.

Provided by Colleen B. Smith

Categories     Meat and Poultry Recipes     Chicken

Yield 7

Number Of Ingredients 11

1 (4.5 ounce) can mushrooms, drained, liquid reserved
1 green bell pepper, chopped
½ cup butter
½ cup all-purpose flour
1 teaspoon salt
¼ teaspoon ground black pepper
1 ½ teaspoons chicken bouillon powder
1 ½ cups milk
1 ¼ cups hot water
4 cooked, boneless chicken breast halves, chopped
4 ounces chopped pimento

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.

Nutrition Facts : Calories 304.7 calories, Carbohydrate 12 g, Cholesterol 86.5 mg, Fat 19.2 g, Fiber 1.3 g, Protein 20.8 g, SaturatedFat 10.4 g, Sodium 733.9 mg, Sugar 3.8 g

COMFORTING CHICKEN A LA KING



Comforting Chicken A La King image

I've been making this thick and creamy Chicken a la King recipe for over 30 years. It's a wonderful way to create a quick lunch or dinner with leftover chicken. -Ruth Lee, Troy, Ontario

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

4 individually frozen biscuits
1-3/4 cups sliced fresh mushrooms
1/4 cup chopped onion
1/4 cup chopped celery
1/3 cup butter, cubed
1/4 cup all-purpose flour
1/8 to 1/4 teaspoon salt
1 cup chicken broth
1 cup whole milk
2 cups cubed cooked chicken
2 tablespoons diced pimientos

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.

Nutrition Facts : Calories 551 calories, Fat 34g fat (15g saturated fat), Cholesterol 110mg cholesterol, Sodium 1185mg sodium, Carbohydrate 35g carbohydrate (8g sugars, Fiber 2g fiber), Protein 29g protein.

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