Chicken La Casa Recipes

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CHICKEN LA CASA



chicken la casa image

got this from one of my favorite restaurants if you want to you can make your own alfredo sauce.

Provided by Sheila Ingram @sbliss5769

Categories     Chicken

Number Of Ingredients 6

3-6 - chicken breast filets
2 can(s) black olives
1-2 bunch(es) broccoli florets or frozen thawed
2-3 jar(s) alfredo sauce
1 box(es) any pasta you like i use penne or ziti
2 tablespoon(s) vegetable oil

Steps:

  • cook and drain pasta. cut chicken into cubes and saute in oil when mostly cooked drain. while this is cooking cut olives into quarters and broccoli into bite size pieces. add to chicken with alfredo sauce and simmer on low until broc is cooked but still crunchy. add pasta to chicken mixture and serve. very easy to make and adapt to number of people you are serving

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

VIVA LA CHICKEN



Viva La Chicken image

Make and share this Viva La Chicken recipe from Food.com.

Provided by LeAnne Conaway

Categories     One Dish Meal

Time 1h

Yield 10 serving(s)

Number Of Ingredients 8

6 chicken breasts, cooked,deboned and broken up
1 package corn tortilla (frozen)
1 cup sliced black olives
1 (7 ounce) can green chili salsa
1 lb sharp cheddar cheese, shredded
1 cup milk
2 cans cream of mushroom soup
1 can cream of chicken soup

Steps:

  • In buttered casserole dish, form layers of chicken, torn pieces of tortilla (uncooked), cheese, chillies, and olives.
  • Save some cheese and olives for the top.
  • Mix milk and soups together and pour over the layers.
  • Bake at 350 for 45 minutes, uncovered for most of the baking time.
  • Cover with foil if the top becomes too brown.

Nutrition Facts : Calories 448.4, Fat 30.8, SaturatedFat 14, Cholesterol 109.2, Sodium 1189.4, Carbohydrate 10.2, Fiber 0.8, Sugar 2, Protein 32.4

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