CHICKEN ALA KING WITH CREAM OF MUSHROOM RECIPES

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CHICKEN A LA KING I RECIPE | ALLRECIPES



Chicken a la King I Recipe | Allrecipes image

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     Chicken Recipes

Yield 6 - 8 servings

Number Of Ingredients 11

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

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, CarbohydrateContent 12 g, CholesterolContent 86.5 mg, FatContent 19.2 g, FiberContent 1.3 g, ProteinContent 20.8 g, SaturatedFatContent 10.4 g, SodiumContent 733.9 mg, SugarContent 3.8 g

EASY CHICKEN ALA KING RECIPE - FOOD.COM



Easy Chicken Ala King Recipe - Food.com image

Make and share this Easy Chicken Ala King recipe from Food.com.

Total Time 5 hours 15 minutes

Prep Time 15 minutes

Cook Time 5 hours

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 lbs boneless skinless chicken breasts
1 (10 3/4 ounce) can condensed cream of chicken soup or 1 (10 3/4 ounce) can cream of mushroom soup
3 tablespoons flour
1/4 teaspoon pepper
1 (10 ounce) package frozen peas and pearl onions, thawed and well drained
2 tablespoons pimiento, chopped and drained
1/2 teaspoon paprika
1/2 teaspoon celery salt, optional
1 dash cayenne pepper

Steps:

  • Cut chicken into bite size pieces.
  • Place in slow cooker.
  • Using a medium bowl, stir soup, flour and pepper until blended.
  • Pour over chicken but DO NOT STIR.
  • Cover and cook on Medium for 2 and 1/2 hours or on LOW for 5 to 5 and 1/2 hours or until chicken is very tender.
  • Stir in peas and onions, pimiento, paprika celery salt, if desired and cayenne pepper.
  • Cover and cook for 20 to 30 minutes or until vegetables are tender.
  • Serve over rice or in patty shells.
  • Serve with fresh fruit.

Nutrition Facts : Calories 315.4, FatContent 6.9, SaturatedFatContent 1.9, CholesterolContent 104.8, SodiumContent 937.6, CarbohydrateContent 16.6, FiberContent 2, SugarContent 0.7, ProteinContent 44.2

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