Parmesan Crescent Topped Chicken A La King Modified 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

CRESCENT-TOPPED CHICKEN A LA KING

from Pillsbury, though I've adapted it some. DH really liked this, and I think kids would, too -- it's homey comfort food, and actually comes together pretty quickly.

Provided by newspapergal

Categories Savory Pies

Time 55m

Yield 8 serving(s)

Number Of Ingredients 17

Crescent-Topped Chicken a La King image

Steps:

Heat oven to 375 degrees.
In large skillet, melt 2 tablespoons butter over medium-high heat.
Add chicken; cook and stir 3 minutes. Add mushrooms, carrots, green beans, bell pepper and onions; cover and cook until chicken is no longer pink and vegetables are crisp-tender, stirring occasionally.
Add flour, Italian seasoning, salt and pepper.
Stir in broth and milk.
Bring to a boil, stirring constantly. Boil for 3-4 minutes, then remove from heat.
Stir in 1/4 cup Parmesan cheese. Spoon into ungreased 2 1/2-quart oval casserole or 13x9-inch (3-quart) baking dish.
Separate dough into 8 triangles. Starting at short side of triangle, roll each triangle up halfway. Arrange over hot chicken mixture with tips toward center. DO NOT OVERLAP.
Brush crescent rolls with egg white; sprinkle with 2 tablespoons Parmesan cheese.
Bake at 375 for 15 to 20 minutes or until crescent rolls are golden brown.

Nutrition Facts : Calories 301.6, Fat 8.4, SaturatedFat 4, Cholesterol 78.2, Sodium 578.2, Carbohydrate 27.3, Fiber 3.1, Sugar 3.6, Protein 28.3

Ingredients

2 tablespoons butter
1 1/2 lbs boneless skinless chicken breast halves, cut into bite-sized pieces
1 cup mushroom, sliced
1 1/2 cups carrots, strips
1 1/2 cups green beans, chopped
1 red bell pepper, cut into thin strips
1/2 cup sliced green onion
1/2 cup all-purpose flour
1/2 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
1 (14 1/2 ounce) can chicken broth
3/4 cup milk
1/4 cup grated parmesan cheese
1 (8 ounce) can crescent rolls
1 egg white, beaten
2 tablespoons grated parmesan cheese