What is the recipe for Chicken Ala King?

Question

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Answer 1

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Ingredients
- 1 DINTY MOORE® Chicken and Dumplings (24-ounce) can
- 1/2 cup mayonnaise or salad dressing
- 1/2 teaspoon curry powder
- 1 cup shredded sharp cheddar cheese
- 1/3 cup dry bread crumbs
- 1 tablespoon butter or margarine melted
- 4 puff pastry shells baked as directed on package


Chicken ala King

Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes

Directions
In bowl, combine stew, mayonnaise, and curry powder. Pour into microwave-safe 8x8-inch baking dish. Sprinkle with cheese. Combine bread crumbs and melted butter; sprinkle over cheese. Microwave on HIGH (100% power) 5-6 minutes or until hot, rotating dish 1/4 turn after 3 minutes. Serve over puff pastry shells.

Answer 2

Chicken a la King Recipe
3 tablespoons butter
1 cup fresh sliced mushrooms
1/2 cup chopped green bell pepper
1/4 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
2 cups evaporated milk or half-and-half
1 1/2 cups chicken broth
3 cups diced cooked chicken
1/4 cup chopped pimiento






Melt butter in a medium saucepan. Add mushrooms and green pepper; cook for 5 minutes. Blend in flour, salt, and pepper. Continue stirring and cooking until smooth and bubbly. Gradually add milk and chicken broth, stirring constantly. Cook for 10 minutes, stirring frequently. If you'd like a thicker sauce, blend 2 tablespoons of cornstarch with 1/4 cup cold water; add to sauce, a little at a time, until desired thickness is reached. Cook for a few more minutes. Add chicken and pimiento; heat through. Serve on toast points or pastry shells or rice. Chicken a la King Recipe serves 6 to 8.

Answer 3

15 Minute Chicken A La King
Yield: 1 Servings

Ingredients

1 pk swiss mushroom soup mix
1 pk instant chicken gravy
2 1/2 c water
1 c milk
3 c cooked, diced chicken
1 (2 oz.) jar pimento, sliced
4 oz mushrooms, sliced and
1 sauteed
1 sherry or white wine
1 (optional)

Instructions

Mix soup mix with water; heat to boiling, stirring constantly. Let
simmer, covered, for several minutes. Bring back to boiling. Add
gravy mix and milk. Stir to blend. Cook several minutes. Add chicken,
pimento, mushrooms, and sherry or wine if desired. Taste before
seasoning with salt and pepper. To serve: Heat thoroughly and serve
over rice. For added flavor and color, add 2 tablespoons chopped
parsley to the rice. Serves 4 to 6. Can be made ahead. Freezes well.

Answer 4

The Recipe Login to add this recipe to your cookbook.


1 can cream of chicken soup
3 tbsp. flour
1/4 tsp. pepper
Dash of cayenne pepper
1 lb. boneless, skinless chicken breasts, cut into cubes
I celery rib, chopped
1/2 c. chopped green pepper
1/4 c. chopped onion
1 package (10 oz.) frozen peas, thawed
2 tbsp. diced pimentos, drained
Hot cooked rice

Combine soup, flour and peppers in crock pot, stir until smooth. Stir in chicken, celery, onion and green pepper. Cover and cook on low 7-8 hours or until meat is cooked through. Stir in peas and pimentos. Cook 30 minutes longer. Serve over rice.

Answer 5

1 whole chicken (about 4 lbs.), cut up (Note #1)
1 medium onion, peeled and quartered
1 carrot, scrubbed and cut into pieces
1 teaspoon dried parsley
5 to 6 cups cold water
2 teaspoons salt
generous shake of Mrs. Dash®, Extra Spicy
coarsely ground black pepper
1 to 2 bay leaves

Wash chicken well under cold water and pat dry. Place it in a 6 quart Dutch oven and add remaining ingredients. Bring to a boil, removing scum as it forms. Cover and simmer 1 hour, or until chicken is very tender and falling off the bones. Remove chicken and reserve 2 cups of the broth. Skim fat from broth (Note # 2).

Remove skin from chicken and discard. Remove chicken from bones and cut into large pieces. Shred enough chicken to make 3-1/2 cups.

Make sauce:

1/4 cup butter
2 Tablespoons finely chopped green pepper
1 8-oz. can mushrooms, drained
1/4 cup flour
1 teaspoon salt
2 cups of broth from the chicken (Note #3)
1 cup half & half (Note #4)
1 egg yolk (Note #5)
1 4-oz. jar pimientos, chopped and drained

Sauté green pepper and mushrooms in butter, stirring over low heat for five minutes. Remove from heat. Stir in the flour and salt. Gradually stir in the broth and half & half until smooth. Return to heat; bring to a boil, stirring constantly. Lower heat and continue to simmer, stirring constantly, for about five minutes or until thick.

Pour 1/4 cup of the mixture into the egg yolk, mixing well. Pour the egg mixture back into the hot sauce, stirring constantly, and cook for 2 to 3 minutes.

Add chicken and pimiento; cook gently about five minutes or until hot. Serve over toast or hot biscuits.


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Note #1: Substitute skinless chicken breast to cut the fat.

Note #2: You can cook the chicken the day before, refrigerating broth and chicken separately. When chilled, remove and discard the solid fat that has formed on the top of the broth

Note #3: If you use canned chicken broth and leftover chicken, you probably should add a little Mrs. Dash® Extra Spicy and black pepper, or the dish may be too bland.

Note #4: 1 cup of evaporated skim milk may be substituted to reduce fat, calories and cholesterol.

Note #5: You can skip the egg yolk if you want-- but it makes it thicker and glossier.

Answer 6

Here's a great recipe that received 5 out of 5 stars in rating: