Pecan Chicken A La King Recipes

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PECAN CHICKEN A LA KING



Pecan Chicken A La King image

Make and share this Pecan Chicken A La King recipe from Food.com.

Provided by Joy1996

Categories     Sauces

Time 25m

Yield 2 serving(s)

Number Of Ingredients 12

2 tablespoons butter or 2 tablespoons margarine
1/4 cup chopped celery
1 chicken bouillon cube
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon poultry seasoning
1 1/4 cups milk
1 teaspoon lemon juice
1 cup cubed cooked chicken
1 tablespoon chopped canned pimiento
1/4 cup coarsely chopped pecans
2 waffles

Steps:

  • In medium saucepan, melt butter.
  • Cook celery in butter until tender.
  • Add bouillon cube; crush with back of spoon.
  • Stir in flour, salt, and poultry seasoning.
  • Add milk all at once.
  • Cook, stirring constantly, till mixture thickens and bubbles.
  • Stir in lemon juice, chicken, pimiento, and pecans.
  • Cook and stir until heated through.
  • Spoon over hot waffles and garnish with additional pecans, if desired.

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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