CREAMY CHICKEN à LA KING
Make this Creamy Chicken à la King dish! Incorporate ready-to-serve chicken strips, frozen veggies and instant rice in this classic 30-minute dish.
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 4 servings.
Number Of Ingredients 8
Steps:
- Mix dressing, flour and milk in medium microwaveable bowl. Microwave on HIGH 3 to 4 min. or until sauce is thickened, stirring after 2 min.
- Stir in all remaining ingredients except rice. Microwave on MEDIUM (50%) 10 min. (or cook in saucepan on medium heat on stove top) until heated through, stirring every 4 min.
- Serve over hot cooked rice.
Nutrition Facts : Calories 410, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 70 mg, Sodium 1030 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 31 g
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
love the creamy taste of chicken, goes well with rice, as a topping for pasta noodles or scooped over puffed pastry cups
Provided by Pneuma
Categories Lunch/Snacks
Time 35m
Yield 1 big bowl, 6 serving(s)
Number Of Ingredients 10
Steps:
- cook mushrooms, bell pepper with butter, salt and pepper for 2-3 minutes.
- remove from heat and stir in flour.
- return to heat, stir 1 min then add broth and cream, bringing it to a boil, stirring constantly until slightly thickened.
- add the chicken into the pan and add pimento and heat through.
- Serve warm with your favorite long pasta noodles (spaghetti,angel hair,fettuccini) or warm rice or puffed pastry shells.
Nutrition Facts : Calories 351.2, Fat 31.5, SaturatedFat 19.5, Cholesterol 93.5, Sodium 806.3, Carbohydrate 13, Fiber 0.9, Sugar 1.3, Protein 5.6
BEST EVER CHICKEN A LA KING
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
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 à LA KING
Among the many stories regarding the origins of this dish, the one we deemed "most likely, and most likely to succeed" came to us in 1944. E. Clarke King of Dayton, Ohio, sent us "the original recipe," which he claimed had been invented by George Greenwald, head chef at New York's Brighton Beach Hotel, for his parents (who owned the hotel) in the early 1900s.
Categories Milk/Cream Chicken Egg Mushroom Sauté Kid-Friendly Quick & Easy Bell Pepper Parsley Gourmet Small Plates
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- Put broth and chicken in a 2- to 3-quart heavy saucepan and bring just to a simmer over moderate heat, uncovered. Turn chicken over and gently poach at a bare simmer, uncovered, until just cooked through, about 5 minutes more.
- Transfer chicken to a cutting board. Pour broth through a fine-mesh sieve into a heatproof 2-cup measure and reserve for sauce.
- Heat 2 tablespoons butter in a 4- to 5-quart wide heavy pot over moderately high heat until foam subsides, then cook peppers, stirring, until softened (do not brown), 6 to 8 minutes. Transfer peppers to a bowl and stir in 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Add onion and remaining 3 tablespoons butter to pot and cook over moderately low heat, stirring, until softened, 3 to 5 minutes. Add flour and remaining teaspoon salt and 1/4 teaspoon pepper and reduce heat to low, then cook, stirring, 2 minutes. Whisk in 3/4 cup broth, then all of cream and mushrooms, and simmer until mushrooms are tender, about 5 minutes.
- Meanwhile, whisk together yolks, lemon juice, Sherry, and paprika in a small bowl. Whisk in 1/2 cup sauce, then stir yolk mixture back into sauce remaining in pot. Cook over low heat, stirring (do not simmer, or sauce will curdle), until sauce is slightly thickened, about 2 minutes. Remove from heat and reserve.
- Cut chicken crosswise into 1/3-inch-thick slices and add along with peppers to sauce, then cook over low heat (do not simmer, or sauce will curdle), stirring occasionally, until chicken and peppers are just heated through. Add more broth to thin if desired.
- Spoon chicken à la king over toast on 6 plates, then sprinkle with parsley.
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