CHICKEN KING RECIPES

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CHICKEN A LA KING II RECIPE | ALLRECIPES



Chicken a la King II Recipe | Allrecipes image

This dish was originally called 'Chicken a la Keene' after Foxhall P. Keene, the son of a well known Wall Street broker. The name evolved into the more regal sounding 'Chicken a la King' and here you have it. Long live the king!

Provided by Lillian

Categories     Meat and Poultry    Chicken    Breast

Yield 6 servings

Number Of Ingredients 11

½ cup butter
1 green bell pepper, chopped
3 ounces fresh mushrooms, sliced
½ cup all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
½ cup milk
1?¼ cups chicken broth
2 cups cooked, diced chicken breast meat
1 (4 ounce) jar sliced pimento peppers, drained
3 cups cooked white rice

Steps:

  • Melt the butter or margarine in a 3 quart saucepan over medium high heat. Saute the bell pepper and mushrooms, stirring occasionally, until the bell pepper is crisp yet tender.
  • Stir in the flour, salt and pepper and saute over medium heat, stirring constantly, until bubbly. Remove from heat. Stir in the milk and broth. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Stir in the chicken and pimentos and cook until hot. Serve over the rice.

Nutrition Facts : Calories 375 calories, CarbohydrateContent 33.6 g, CholesterolContent 82 mg, FatContent 17.9 g, FiberContent 1.5 g, ProteinContent 19.3 g, SaturatedFatContent 10.5 g, SodiumContent 350.6 mg, SugarContent 2.2 g

CHICKEN À LA KING RECIPE - BETTYCROCKER.COM



Chicken à la King Recipe - BettyCrocker.com image

Chicken à la King has an unclear origin, but some very clear requirements and this recipe meets them all, including: chicken (of course), creamy sauce, pimientos and cooked vegetables. What you might not expect from this recipe is that it’s actually a lighter meal, boasting extra veggies and coming in under 400 calories per serving.

Provided by Betty Crocker Kitchens

Total Time 30 minutes

Prep Time 20 minutes

Yield 6

Number Of Ingredients 11

1/2 cup butter
1 small green bell pepper, chopped (1/2 cup)
3 ounces fresh mushrooms, sliced (3 ounces)
1/2 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups milk
1 1/4 cups Progresso™ chicken broth (from 32-ounce carton)
2 cups cut-up cooked chicken or turkey
1 jar (2 ounces) diced pimientos, drained
3 cups hot cooked rice or 12 slices toasted baguette

Steps:

  • Melt butter in 3-quart saucepan over medium-high heat. Cook bell pepper and mushrooms in butter, stirring occasionally, until bell pepper is crisp-tender.
  • Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and pimientos; cook until hot. Serve over rice.

Nutrition Facts : Calories 395 , CarbohydrateContent 35 g, CholesterolContent 45 mg, FatContent 1 1/2 , FiberContent 1 g, ProteinContent 20 g, SaturatedFatContent 5 g, ServingSize 1 1/2 Cups, SodiumContent 660 mg

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I copied this out of a magazine years ago while traveling with my husband, who was in the army. This is also delicious served over biscuits.—Polly Hurst, Flemingsburg, Kentucky
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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
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Though its name may sound regal on first read, Chicken à la King is as creamy and comforting as it comes. This hearty classic is practically a crustless chicken pot pie. Some might even call it a chicken gravy.While it's a delight served over anything from toast to noodles, we Southerners prefer it over a warm, homemade biscuit. Pile it on top of a Buttermilk Biscuit, and you're sure to see empty plates from even the pickiest of little eaters at the dinner table. One bite will have the whole family shouting, "Long live Chicken a la King!"Here, we call for deli-roasted chicken, but this is a great recipe to prepare if you have leftover cooked chicken or turkey—just substitute it in. You can also use a quick skillet chicken or boiled chicken. But for a weeknight cook in a time crunch, there's nothing like a recipe that calls for rotisserie chicken to save the day. 
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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
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