Warm Chicken A La King Recipes

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WARM CHICKEN A LA KING

I copied this one out of a friend's book so many moons ago that I can't remember where it's from, but it's so decadently fattening that I can't resist pigging out now and then. I usually serve with rice, but I suppose it would go with noodles or new potatoes just as well.

Provided by Joan Edington

Categories     Chicken

Time 38m

Yield 2 serving(s)

Number Of Ingredients 14



Warm Chicken A La King image

Steps:

  • Melt 1 1/2 ozs butter, add the flour and cook for 2 to 3 minutes, stirring.
  • Gradually add milk and cook, stirring, until thick and smooth.
  • Melt the remaining butter and saute sliced celery, button mushrooms and chopped pepper until soft but not coloured.
  • Add celery, mushrooms, pepper, chicken and pimiento to the sauce and heat through.
  • Season to taste. Combine the egg yolks, double cream and Worcestershire sauce. Add to the chicken mixture and heat through.
  • Transfer to a serving dish and sprinkle with chopped parsley.

Nutrition Facts : Calories 895.5, Fat 66.8, SaturatedFat 31.9, Cholesterol 405.8, Sodium 557.2, Carbohydrate 29.1, Fiber 3.1, Sugar 5, Protein 45.3

12 ounces chicken, cooked (in fairly large cubes)
2 ounces butter
3 tablespoons flour
450 ml milk
1 stalk celery, sliced
2 ounces button mushrooms, sliced
1/4 cup green pepper, deseeded & chopped
1 cup canned pimiento, chopped
salt
black pepper, freshly ground
2 egg yolks
2 tablespoons double cream
1 tablespoon Worcestershire sauce
to taste parsley, Chopped

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

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

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