BETTY CROCKER CHICKEN ALA KING RECIPES

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COMFORTING CHICKEN A LA KING RECIPE: HOW TO MAKE IT



Comforting Chicken A La King Recipe: How to Make It image

I've been making this thick and creamy Chicken a la King recipe for over 30 years. It's a wonderful way to create a quick lunch or dinner with leftover chicken. —Ruth Lee, Troy, Ontario

Provided by Taste of Home

Categories     Dinner

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 11

4 individually frozen biscuits
1-3/4 cups sliced fresh mushrooms
1/4 cup chopped onion
1/4 cup chopped celery
1/3 cup butter, cubed
1/4 cup all-purpose flour
1/8 to 1/4 teaspoon salt
1 cup chicken broth
1 cup whole milk
2 cups cubed cooked chicken
2 tablespoons diced pimientos

Steps:

  • Bake biscuits according to package directions. Meanwhile, in a large skillet, saute the mushrooms, onion and celery in butter until crisp-tender. Stir in flour and salt until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add chicken and pimientos; heat through. Serve with biscuits.

Nutrition Facts : Calories 551 calories, FatContent 34g fat (15g saturated fat), CholesterolContent 110mg cholesterol, SodiumContent 1185mg sodium, CarbohydrateContent 35g carbohydrate (8g sugars, FiberContent 2g fiber), ProteinContent 29g protein.

QUICK CHICKEN À LA KING RECIPE - PILLSBURY.COM



Quick Chicken à la King Recipe - Pillsbury.com image

Our 20-minute recipe makes a classic dish like Chicken à la King simple enough for any night of the week. Top fresh-baked biscuits with hearty chicken and fresh veggies in a rich cream sauce (made with one of our favorite shortcut ingredients ever). It's everything you need for a complete meal–no sides required.

Provided by Pillsbury Kitchens

Total Time 20 minutes

Prep Time 10 minutes

Yield 8

Number Of Ingredients 7

1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (8 Count)
1 tablespoon olive oil
1/2 cup chopped red bell pepper
1/2 cup chopped onion
1 can (18 oz) Progresso™ Vegetable Classics creamy mushroom soup
1 cup frozen sweet peas
1 1/2 cups cubed cooked chicken

Steps:

  • Make biscuits as directed on can.
  • Meanwhile, in 4-quart saucepan, heat oil over medium heat. Cook bell pepper and onion in oil 3 to 5 minutes, stirring occasionally, until tender.
  • Add soup, peas and chicken; cook until hot and bubbly. Serve over split biscuits.

Nutrition Facts : FatContent 2 , ServingSize 1 Serving, TransFatContent 3 1/2 g

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From grouprecipes.com
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