Joanna Lunds Classic Chicken A La King Recipes

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

Ingredients

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 :

JOANNA LUND'S CLASSIC CHICKEN A LA KING

Joanna Lund's Classic Chicken a La King image

This is from JoAnna Lund's cookbook "Cooking Healthy Across America". It's so easy to prepare! I used boiled chicken that I boiled and shredded the day before so this made for a quick and easy weeknight meal. We served it over Texas Toast but I'm sure it'd be just as good over noodles, rice or mashed potatoes. Note: the recipe calls for 1 1/2 c of peas, but the family doesn't like peas that much so I just used about 3/4 cup.

Provided by Troop Angel

Categories One Dish Meal

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 (12 ounce) jar fat free chicken gravy
1 1/2 cups frozen peas, thawed
1 (2 ounce) jar chopped pimiento, undrained
1/8 teaspoon ground sage
1 teaspoon dried parsley flakes
1/8 teaspoon black pepper
2 cups diced cooked chicken breasts
3/4 cup nonfat sour cream

Steps:

In a large skillet, combine chicken gravy, peas, and undrained pimiento.
Stir in parsley flakes, sage and black pepper.
Add chicken.
Mix well to combine.
Cook over medium heat for 5 minutes, stirring occasionally.
Stir in sour cream.
Lower heat and simmer for 3-4 minutes or until heated through, stirring often.
Serve and enjoy!

Nutrition Facts : Calories 226.2, Fat 6.3, SaturatedFat 2, Cholesterol 63.1, Sodium 339.2, Carbohydrate 15.3, Fiber 2.5, Sugar 6.4, Protein 26.1

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