Chicken Ala King Moms Recipes

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CHICKEN A LA KING II



Chicken a la King II image

This dish was originally called 'Chicken a la Keene' after Foxhall P. Keene, the son of a well known Wall Street broker. The name evolved into the more regal sounding 'Chicken a la King' and here you have it. Long live the king!

Provided by Lillian

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 6

Number Of Ingredients 11

½ cup butter
1 green bell pepper, chopped
3 ounces fresh mushrooms, sliced
½ cup all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
½ cup milk
1 ¼ cups chicken broth
2 cups cooked, diced chicken breast meat
1 (4 ounce) jar sliced pimento peppers, drained
3 cups cooked white rice

Steps:

  • Melt the butter or margarine in a 3 quart saucepan over medium high heat. Saute the bell pepper and mushrooms, stirring occasionally, until the bell pepper is crisp yet tender.
  • Stir in the flour, salt and pepper and saute over medium heat, stirring constantly, until bubbly. Remove from heat. Stir in the milk and broth. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Stir in the chicken and pimentos and cook until hot. Serve over the rice.

Nutrition Facts : Calories 375 calories, Carbohydrate 33.6 g, Cholesterol 82 mg, Fat 17.9 g, Fiber 1.5 g, Protein 19.3 g, SaturatedFat 10.5 g, Sodium 350.6 mg, Sugar 2.2 g

CHICKEN A LA KING RECIPE (INSTANT POT + STOVETOP)



Chicken A La King Recipe (Instant Pot + Stovetop) image

This Chicken a la King recipe is a simple and delicious comfort food recipe made with fresh mushrooms, sweet peas, and chicken in a creamy sauce served over gluten-free rolls, rice, or gluten-free pasta.

Provided by Jodi Danen, RDN / Create Kids Club

Categories     Dinner

Time 20m

Number Of Ingredients 13

1 tablespoon olive oil
1 small onion, diced
8 ounces fresh mushrooms
2 cups cubed chicken (✅)
1 cup chicken broth (✅)
1/4 cup butter
1/4 cup gluten-free flour
1 cup milk, divided
15 ounce can sweet peas, drained (✅)
2 ounce jar pimentos, drained
1 teaspoon salt
1/2 teaspoon pepper
Serve with gluten-free rolls, pasta, or rice

Steps:

  • ⭐️Turn instant pot to saute mode. Saute olive oil, butter, onions, and mushrooms until onions are translucent.
  • ⭐️Add chicken broth, chicken (I'd recommend raw chicken, diced), salt and pepper. Cover and pressure cook high for 7 minutes. Quick-release once finished.
  • Slowly whisk in the milk and add the peas and pimentos into the instant pot mixture.
  • To thicken, whisk together 2 tbsp of flour or cornstarch to 2 tbsp milk. Set aside. Turn to saute mode. Whisk in the flour/milk slurry mixture. Bring it to a simmer. The mixture should start to thicken as it heats.
  • ⭐️In a large skillet or saucepan, saute olive oil, onions, and mushrooms until onions are translucent.
  • ⭐️Add butter. Once the butter is melted, whisk in flour and let cook for 30 seconds. Slowly whisk in chicken broth, allowing it to return to a simmer before adding more liquid. Slowly whisk in milk, allowing it to return to a simmer before adding more liquid.
  • ⭐️Stir in chicken, peas, salt, pepper, and pimentos. Serve hot.

Nutrition Facts : Calories 224 kcal, Sugar 8 g, Sodium 701 mg, Fat 8 g, SaturatedFat 2 g, Carbohydrate 20 g, Fiber 5 g, Protein 18 g, Cholesterol 26 mg, ServingSize 1 serving

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

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 ALA KING- MOM'S RECIPE



Chicken Ala King- Mom's Recipe image

There are a few dishes I remember my Mom making that my yonger sisters do not remember. I think Mom thought of these as elegant dishes, back in the day. As the family got larger she made more of the basic dishes, faster, easier, and less expensive. Here is one of her elegant dishes that she did make occasionally for company in...

Provided by Kathie Carr

Categories     Chicken

Time 40m

Number Of Ingredients 10

1/4 c butter
1/4 c all purpose flour
freshly grounf black pepper to taste
2 1/4 c milk
2 chicken bouillon cubes
2 c cubed cooked chicken
1/4 c diced celery
1/2 c finely chopped onion
1 c peas, fresh or frozen (frozen use peas with carrots if desired)
fresh baked home made or purchased biscuits

Steps:

  • 1. In a medium saucepan, melt butter. Then stir in flour and add pepper to taste. Add milk and bouillon. Cook, stirring well to mix, over medium heat, keep stirring until thickened. Stir in remaining ingredients (except of course the biscuits). Cook until peas are tender crisp and chicken is thoroughly heated. Serve over hot fresh homemade biscuits.
  • 2. Note: You can extend this dish with canned mushrooms, additional peas and carrots, other veggies, and/or more chicken, if desired.

CLASSIC CHICKEN ALA KING



Classic Chicken Ala King image

Make and share this Classic Chicken Ala King recipe from Food.com.

Provided by Petdrwife

Categories     Chicken Breast

Time 1h

Yield 3 serving(s)

Number Of Ingredients 10

1/4 cup butter
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup chicken broth
1/4 cup pimiento
4 ounces mushrooms
1 3/4 cups milk
2 cups cooked chicken
9 toast points

Steps:

  • In saucepan melt butter.
  • Stir in flour, salt and pepper.
  • Add milk and chicken broth at once.
  • Whisk until thick and bubbly.
  • Stir in chicken, pimento and mushrooms; heat through.
  • Pour over toast points.

Nutrition Facts : Calories 458.6, Fat 27.5, SaturatedFat 14.8, Cholesterol 130.6, Sodium 915.7, Carbohydrate 19.7, Fiber 1.1, Sugar 1.5, Protein 32.6

CLASSIC CHICKEN A LA KING



Classic Chicken a la King image

Classic Chicken a la King is rich and creamy and made from scratch. This easy dinner recipe is great served over rice, pasta, toast, or biscuits!

Provided by Rachel (The Stay At Home Chef)

Categories     Main Course

Time 20m

Number Of Ingredients 10

1/2 cup salted butter
8 ounces mushrooms (sliced)
1/2 cup all-purpose flour
2 cups chicken broth
1 1/2 cups milk
2 egg yolks
1/3 cup heavy creamy
1 cup frozen peas
1 cup chopped drained pimientos
4 cups chopped cooked chicken

Steps:

  • In a large saucepan, melt butter over medium-high heat. Add in mushrooms and cook until mushrooms are soft, about 5 minutes.
  • Add in flour and stir until there are no more specks of flour left. Pour in chicken broth and milk and bring to a boil. Reduce heat to low and simmer until sauce is thickened, about 3 minutes.
  • For a richer sauce: in a small mixing bowl, whisk together egg yolks with heavy cream. Working quickly, slowly pour in 1/2 cup of the hot mixture into the egg mixture while whisking vigorously. Immediately pour this mixture back into the saucepan, whisking the entire time. Cook 2 minutes more.
  • Stir in frozen peas, drained pimientos, and cooked chicken and let heat through, 2 to 3 minutes.
  • Serve hot over cooked rice, pasta, toast, or biscuits.

Nutrition Facts : Calories 379 kcal, Carbohydrate 15 g, Protein 13 g, Fat 29 g, SaturatedFat 16 g, Cholesterol 157 mg, Sodium 488 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

TRADITIONAL CHICKEN A LA KING



Traditional Chicken A La King image

We raise fryers to feed our family for months. And this is one of our favorite ways to prepare chicken. It's a traditional dish that's sure to please.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4-6 servings.

Number Of Ingredients 14

2 cups sliced fresh mushrooms
1 cup sliced fresh carrots
1/2 cup chopped onion
1/2 cup chopped green pepper
1/4 cup butter
1/4 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried sage
1-1/2 cups milk
1 cup chicken broth
1 cup frozen peas
2 cups cubed cooked chicken
Warm biscuits

Steps:

  • In large saucepan, saute the mushrooms, carrots, onion and green pepper in butter until vegetables are crisp-tender. , In a large bowl, combine the flour, salt, pepper and sage; stir in milk and broth until smooth. Gradually add to vegetable mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened; Add peas and chicken. , Simmer, uncovered, for 4-6 minutes or until vegetables are tender. Serve with biscuits.

Nutrition Facts :

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