Homemade Chicken A La King Recipes

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QUICK & EASY CHICKEN A LA KING



Quick & Easy Chicken a La King image

Super easy & quick version of "Chicken A La King" using ingredients you most likely have on hand. Kid friendly, too.

Provided by Parrot Head Mama

Categories     Lunch/Snacks

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 boneless skinless chicken breasts
2 tablespoons butter or 2 tablespoons margarine
1/2 cup finely chopped onion
1/4 cup fine chopped carrot
1/2 cup frozen peas
1 tablespoon dried parsley
1 (14 1/2 ounce) can chicken broth
2 tablespoons cornstarch
1 dash pepper

Steps:

  • Place chicken in microwave-safe container, with just enough water to cover. Microwave on high until done/no longer pink in the center (12-15 minutes, depending on size of breasts).
  • Dice cooked chicken and set aside.
  • In small saucepan, melt butter. Sauté onions and carrots, with parsley, until tender.
  • In separate small bowl, combine cornstarch and 1/2 cup of chicken broth, whisk until smooth.
  • Add to saucepan/veggie mix, along with remaining broth. Bring to a boil, stirring occasionally, add frozen peas and cooked chicken. Boil for additional 2 minutes.
  • Serve over mashed potatoes or hot, buttered noodles.

Nutrition Facts : Calories 210.1, Fat 8.8, SaturatedFat 4.3, Cholesterol 71.9, Sodium 518.3, Carbohydrate 9.2, Fiber 1.5, Sugar 2.4, Protein 22.4

HOMEMADE CHICKEN A LA KING



Homemade Chicken A La King image

It's homemade, easy and excellent.

Provided by dcbeck46

Categories     Meat and Poultry Recipes     Chicken

Time 30m

Yield 8

Number Of Ingredients 15

3 tablespoons butter
1 green bell pepper, finely chopped
½ cup chopped celery
1 (4.5 ounce) can mushrooms, drained
1 small onion, chopped
3 tablespoons all-purpose flour
2 cups milk, divided
2 egg yolks, beaten
2 cups diced, cooked chicken breast meat
1 tablespoon lemon juice
1 tablespoon sherry
1 teaspoon paprika
salt and pepper to taste
1 (8 ounce) can peas, drained
1 (4 ounce) jar diced pimento peppers, drained

Steps:

  • Melt butter in a large skillet over medium heat. Saute bell pepper, celery and mushrooms until soft, about 5 minutes. Stir in onion; mix flour and 1/2 cup of milk in a small bowl and stir mixture into skillet. Beat egg yolks into remaining 1 1/2 cups milk and pour into skillet. Cook, stirring, until thickened.
  • Add chicken and cook for 3 to 5 minutes, stirring constantly. Stir in lemon juice, sherry, paprika, salt and pepper. Finally, stir in peas and pimento peppers. Heat through and serve.

Nutrition Facts : Calories 178 calories, Carbohydrate 9.8 g, Cholesterol 93.8 mg, Fat 9.4 g, Fiber 1.4 g, Protein 13.5 g, SaturatedFat 4.7 g, Sodium 174.3 mg, Sugar 4.9 g

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.

CHICKEN A LA KING



Chicken a La King image

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

3/4 cup sliced mushrooms (or 1 small can champignon, drained)
1 green bell pepper, chopped
1/2 cup butter
1/2 cup flour
1 teaspoon salt
1/4 teaspoon pepper
2 cups chicken broth
2 cups cooking cream or 2 cups non-dairy whipping cream
2 cups chicken, cooked and chopped into bite sized cuted
1 pimento pepper, chopped

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

CHICKEN A LA KING



Chicken a la King image

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

1/4 cup plus 1 tablespoon unsalted butter
2 large shallots, minced
6 tablespoons all-purpose flour
1/4 cup dry sherry
3 3/4 cups chicken broth, homemade or low-sodium canned
6 sprigs plus 1 tablespoon minced flat-leaf parsley
1 sprig fresh thyme
1 teaspoon kosher salt, plus more, to taste
1/2 teaspoon freshly ground black pepper, plus more, to taste
Pinch cayenne pepper
Pinch freshly grated nutmeg
1/2 pound shiitake mushrooms, trimmed and cut into 1/2-inch slices
1/2 cup creme fraiche or heavy cream
4 cups 1-inch cubed poached chicken, recipe follows
1 tablespoon snipped fresh chives
Serving suggestions: Buttered noodles, toast points, biscuits, or crepes
10 sprigs parsley
2 sprigs fresh thyme
1 small onion, halved
1 small carrot, halved
1 stalk celery, halved
3 pounds chicken breasts halves, on the bone and fat trimmed
5 to 6 cups chicken broth, homemade or low-sodium canned

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 à LA KING



Chicken à la King image

Though its name may sound regal on first read, Chicken à la King is as creamy and comforting as it comes. This hearty classic is practically a crustless chicken pot pie. Some might even call it a chicken gravy.While it's a delight served over anything from toast to noodles, we Southerners prefer it over a warm, homemade biscuit. Pile it on top of a Buttermilk Biscuit, and you're sure to see empty plates from even the pickiest of little eaters at the dinner table. One bite will have the whole family shouting, "Long live Chicken a la King!"Here, we call for deli-roasted chicken, but this is a great recipe to prepare if you have leftover cooked chicken or turkey-just substitute it in. You can also use a quick skillet chicken or boiled chicken. But for a weeknight cook in a time crunch, there's nothing like a recipe that calls for rotisserie chicken to save the day.

Provided by Southern Living Editors

Time 27m

Yield 6 servings

Number Of Ingredients 12

1 (10-oz.) package frozen pastry shells, baked
3 tablespoons butter
1/3 cup chopped green bell pepper
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (8-oz.) package sliced fresh mushrooms
1/4 cup all-purpose flour
1 cup chicken broth
1 cup half-and-half
2 cups coarsely chopped deli-roasted chicken
1/3 cup chopped jarred roasted red bell peppers
Garnish with chopped fresh parsley

Steps:

  • Remove centers of pastry shells to create a cavity. Set shell tops aside.
  • Melt butter in a large skillet over medium heat; add bell pepper and next 3 ingredients, and sauté until bell pepper is tender. Stir in flour. Remove from heat. Gradually stir in chicken broth and half-and-half; cook over medium heat, stirring constantly, until thickened and bubbly.
  • Stir in chicken and roasted red bell pepper; cook 1 minute or until thoroughly heated.
  • Spoon filling into pastry shells. Garnish and replace tops, if desired.

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 :

CHICKEN A LA KING



Chicken a la King image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 2h40m

Yield Serves 6

Number Of Ingredients 18

3 ribs celery, thinly sliced on bias
1 large onion, finely chopped
2 carrots, thinly sliced on bias
1 fresh bay leaf
Salt and pepper
1/2 red bell pepper, thinly sliced into strips
3 tablespoons butter
3 heaping tablespoons all-purpose flour
1/2 cup white wine
2 1/2 cups chicken stock
1/2 cup heavy cream
4 boneless, skinless chicken breasts, cut into bite-size pieces
1/2 pound thin asparagus, cut into 1-inch pieces on a long angle
1 cup frozen peas
2 tablespoons fresh tarragon, chopped
2 packages (4 to 6 each) puff-pastry shells
1 can fried thin Chinese noodles (or leftovers from your last Chinese takeout)
2 tablespoons chives, finely chopped

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



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

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