CHICKEN A LA KING I
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
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
CHICKEN A LA KING
Provided by Rachael Ray : Food Network
Categories main-dish
Time 2h40m
Yield Serves 6
Number Of Ingredients 18
Steps:
- Place a large, deep-sided skillet over medium-high heat with EVOO, 2 turns of the pan. Add the celery, onions, carrots and bay leaf and season with a little salt and pepper. Cook, stirring frequently, for about 7 to 8 minutes. Add the red bell pepper and continue to cook for an additional 2 to 3 minutes. Scoot the veggies over to the sides and add the butter to the center of the skillet. Once the butter has melted, add the flour and cook for about 1 minute. Whisk in the white wine, chicken stock and cream. Bring the liquids up to a simmer, then add the chicken pieces. Bring back up to a simmer and add the asparagus. Simmer the mixture until the chicken is cooked through and the asparagus is tender, about 10 to 12 minutes more. Cool and store for a make-ahead meal. Reheat over medium heat.
- To serve: Add the peas and tarragon to the a la King mixture and stir to combine. Adjust seasoning.
- Preheat the oven according to package directions for the puff-pastry shells. Arrange the shells on a nonstick baking sheet, then place in oven. Bake until golden, remove from oven and let cool.
- Serve mixture filling and spilling over the pastry cups, 2 per person. Garnish each dish with noodles and chives.
CHICKEN à LA KING BAKE
This tasty chicken bake has everything going for it: creamy, cheesy egg noodles, tender peas, homemade croutons-and a prep time of just 20 minutes!
Provided by My Food and Family
Categories Home
Time 50m
Yield 8 servings, 1 cup each
Number Of Ingredients 11
Steps:
- Heat oven to 350ºF.
- Cook noodles in large saucepan as directed on package, omitting salt and adding peas to the boiling water the last minute. Meanwhile, microwave cream cheese, milk and onion powder in microwaveable bowl on HIGH 1-1/2 to 2 min. or until cream cheese is melted and mixture is well blended, stirring after 1 min.
- Drain noodle mixture; place in 3-qt. casserole sprayed with cooking spray. Add cream cheese sauce, chicken, mushrooms and 1 cup cheddar; mix well. Top with remaining cheddar. Spread bread with butter; sprinkle with Parmesan. Cut diagonally into quarters; arrange on top of casserole.
- Bake 25 to 30 min. or until bread is golden brown and casserole is heated through.
Nutrition Facts : Calories 430, Fat 24 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 125 mg, Sodium 510 mg, Carbohydrate 23 g, Fiber 2 g, Sugar 4 g, Protein 28 g
BAKED CHICKEN à LA KING
The secret to the luscious cream sauce in this Baked Chicken a la King? No secret. Just cream cheese, milk and onion powder. Yup. It's that simple.
Provided by My Food and Family
Categories Home
Time 50m
Yield 8 servings, 1 cup each
Number Of Ingredients 11
Steps:
- Heat oven to 350ºF.
- Cook noodles in large saucepan as directed on package, omitting salt and adding peas to the boiling water the last minute. Meanwhile, microwave cream cheese spread, milk and onion powder in microwaveable bowl on HIGH 1-1/2 to 2 min. or until cream cheese is melted and mixture is well blended, stirring after 1 min.
- Drain noodle mixture; place in 3-qt. casserole sprayed with cooking spray. Add cream cheese sauce, chicken, mushrooms and 1 cup shredded cheese; mix well. Top with remaining shredded cheese. Spread bread with butter; sprinkle with Parmesan. Cut diagonally into quarters; arrange on top of casserole.
- Bake 25 to 30 min. or until bread is golden brown and casserole is heated through.
Nutrition Facts : Calories 400, Fat 21 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 105 mg, Sodium 550 mg, Carbohydrate 24 g, Fiber 2 g, Sugar 5 g, Protein 28 g
CHICKEN A LA KING
Toss poached chicken breasts with a savory mushroom sauce for Food Network Kitchen's Chicken a La King recipe.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 23
Steps:
- In a large saucepan over medium heat, melt 1/4 cup of the butter, and saute the shallots until softened, about 4 to 5 minutes. Sprinkle in the flour, and cook, stirring with a wooden spoon for 2 minutes. Whisk in the sherry and broth and bring to a boil while stirring. Add the parsley and thyme sprigs, lower the heat to maintain a gentle simmer. Cook the sauce for 30 minutes, stirring frequently.
- Meanwhile, heat the remaining butter in a large skillet over medium-high heat, saute the mushrooms until golden brown, about 5 minutes. Season with salt and pepper. Strain the sauce into mushrooms and season with the salt, pepper, cayenne, and nutmeg. Whisk in the creme fraiche.
- Add the minced parsley, chicken, and chives to the sauce, and bring to a simmer. Adjust seasoning with salt and pepper. Serve immediately over noodles, toast points, split baking powder biscuits or wrapped in crepes.
- Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, and cool the chicken in the liquid for 30 minutes.
- Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into cubes. Discard the bones and skin.
- Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.
- Yield: 4 to 6 servings
CHICKEN A LA KING CASSEROLE
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
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
CHICKEN A LA KING BAKED POTATO TOPPING
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
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
SMART-CHOICE CHICKEN à LA KING BAKE
This easy chicken and pasta bake is full of everything good, from tender peas and mushrooms to a tasty sauce made with Neufchatel, cheddar and Parmesan.
Provided by My Food and Family
Categories Home
Time 55m
Yield 8 servings, 1 cup each
Number Of Ingredients 11
Steps:
- Heat oven to 350ºF.
- Cook noodles in large saucepan as directed on package, omitting salt and adding peas to the boiling water the last minute. Meanwhile, microwave Neufchatel, milk and onion powder in microwaveable bowl on HIGH 1-1/2 to 2 min. or until Neufchatel is completely melted and mixture is well blended, stirring after 1 min.
- Drain noodle mixture; place in 3-qt. casserole sprayed with cooking spray. Add Neufchatel sauce, chicken, mushrooms and 1 cup shredded cheese; mix well. Top with remaining shredded cheese. Spread bread with butter; sprinkle with Parmesan. Cut diagonally into quarters; arrange on top of casserole.
- Bake 25 to 30 min. or until bread is golden brown and casserole is heated through.
Nutrition Facts : Calories 380, Fat 19 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 100 mg, Sodium 560 mg, Carbohydrate 23 g, Fiber 2 g, Sugar 4 g, Protein 29 g
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