Moms Chicken Ala King Recipes

CHICKEN A LA KING I

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

Chicken a la King I image

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

Ingredients

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

PAM'S MOM'S CHICKEN ALA KING

This is a recipe my mom made for the restaurants she worked for. She was a cook from the time she was 16 ( only cook for a small private hospital) until she retired at 90. I have no idea how many people have enjoyed the meals she made in all those years. But I know she was happy to touch that many lives. Enjoy this recipe.

Provided by Pam Ellingson

Categories Chicken

Number Of Ingredients 12

Pam's Mom's Chicken ala King image

Steps:

1. In a large stockpot over medium high heat, melt the 4 Tbsp butter and saute the mushrooms and peppers ( 10 to 20 minutes). When cooked and tender remove veggies and any juices to a bowl and set aside.
2. Melt the 1 1/2c of butter in the stockpot and add flour. Whisk together and cook over medium heat for 5 minutes or so to cook out the raw flour taste. Do not brown the roux. Whisk in chicken broth and sherry until smooth. Simmer until thickened. Remove pot from heat to make additions.
3. Add cream and season the sauce to taste with salt and pepper, fresh grated nutmeg and a bit of cayenne. Add chopped cooked chicken and sauteed veggies to cream sauce and mix well. Return to heat to serving temperature (Do not boil) and serve hot over biscuits, toasted English muffins, toast points, or in puff pastry shells.
4. Note: You may add other additional sauteed vegetables if desired. Suggestions include chopped celery, cubed carrots, chopped onion, and/or frozen peas. The traditional recipe includes only peppers and mushrooms.

Ingredients

4 Tbsp butter
2 to 4 c sauteed sliced mushrooms
2 to 4 c each of sauteed chopped green and red sweet peppers
SEE NOTE IN DIRECTIONS FOR OPTIONAL ADDITIONAL VEGETABLES
1 1/2 c butter
1 1/2 c flour
6 c chicken broth
4 c cream
8 to 10 c chopped cooked chicken
1 c sherry wine
salt and pepper to taste
nutmeg and cayenne to taste

CHICKEN à LA KING

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

Chicken à la King image

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

Ingredients

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

TRADITIONAL CHICKEN A LA KING

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

Traditional Chicken A La King image

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 :

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