Time 30m Yield 8 Number Of Ingredients 15 Steps:
Melt butter in a large skillet over medium heat. Saute bell pepper, celery and mushrooms until soft, about 5 minutes. Stir in onion; mix flour and 1/2 cup of milk in a small bowl and stir mixture into skillet. Beat egg yolks into remaining 1 1/2 cups milk and pour into skillet. Cook, stirring, until thickened. Add chicken and cook for 3 to 5 minutes, stirring constantly. Stir in lemon juice, sherry, paprika, salt and pepper. Finally, stir in peas and pimento peppers. Heat through and serve.
Time 20m Yield 4-6 serving(s) Number Of Ingredients 9 Steps:
Place chicken in microwave-safe container, with just enough water to cover. Microwave on high until done/no longer pink in the center (12-15 minutes, depending on size of breasts). Dice cooked chicken and set aside. In small saucepan, melt butter. Sauté onions and carrots, with parsley, until tender. In separate small bowl, combine cornstarch and 1/2 cup of chicken broth, whisk until smooth. Add to saucepan/veggie mix, along with remaining broth. Bring to a boil, stirring occasionally, add frozen peas and cooked chicken. Boil for additional 2 minutes. Serve over mashed potatoes or hot, buttered noodles.
Yield 7 Number Of Ingredients 11 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.
Yield 4 Number Of Ingredients 8 Steps:
In a large skillet, heat oil. When hot add chicken and saute 4 to 5 minutes until about halfway cooked. Add mushrooms and continue to saute until chicken is lightly browned and cooked through (juices run clear). Stir in the milk, soup, mushrooms, pimentos, onion powder and pepper. Bring all to a boil. Cover skillet and reduce heat. Let simmer for 2 to 3 minutes. Stir together and serve.
Time 2h40m Yield Serves 6 Number Of Ingredients 18 Steps:
Place a large, deep-sided skillet over medium-high heat with EVOO, 2 turns of the pan. Add the celery, onions, carrots and bay leaf and season with a little salt and pepper. Cook, stirring frequently, for about 7 to 8 minutes. Add the red bell pepper and continue to cook for an additional 2 to 3 minutes. Scoot the veggies over to the sides and add the butter to the center of the skillet. Once the butter has melted, add the flour and cook for about 1 minute. Whisk in the white wine, chicken stock and cream. Bring the liquids up to a simmer, then add the chicken pieces. Bring back up to a simmer and add the asparagus. Simmer the mixture until the chicken is cooked through and the asparagus is tender, about 10 to 12 minutes more. Cool and store for a make-ahead meal. Reheat over medium heat. To serve: Add the peas and tarragon to the a la King mixture and stir to combine. Adjust seasoning. Preheat the oven according to package directions for the puff-pastry shells. Arrange the shells on a nonstick baking sheet, then place in oven. Bake until golden, remove from oven and let cool. Serve mixture filling and spilling over the pastry cups, 2 per person. Garnish each dish with noodles and chives.
Yield 8 Number Of Ingredients 5 Steps:
Combine cream of chicken soup, cream of mushroom soup and water in a large pot or saucepan over medium low heat. Add chicken and cook, stirring, until heated through. Stir in peas, heat through, and serve over toast.
Time 30m Yield 6 Number Of Ingredients 11 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.
Time 5h15m Yield 4 serving(s) Number Of Ingredients 9 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.
Time 25m Yield 4 servings. Number Of Ingredients 11 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.
Yield 4 Number Of Ingredients 8 Steps:
In a medium saucepan over medium heat, combine the chicken, milk, soup, water, spinach or broccoli, mushrooms, hot pepper sauce and salt and pepper to taste. Cook, stirring, for about 10 to 15 minutes or until heated through. Serve over cooked egg noodles, if desired.
Time 30m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Cook and stir drained mushrooms and green pepper in butter 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 and thickened. Stir in bouillon, milk, wster, wine and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Stir in chicken and pimento. Heat through. Serve over rice, biscuits or toast.
Time 7h40m Yield 6 servings. Number Of Ingredients 11 Steps:
In a 3-qt. slow cooker, combine soup, flour, pepper and cayenne until smooth. Stir in chicken, celery, green pepper and onion. , Cover and cook on low for 7-8 hours or until meat is no longer pink. Stir in peas and pimientos. Cook 30 minutes longer or until heated through. Serve with rice.
Time 20m Yield 2 serving(s) Number Of Ingredients 9 Steps:
Combine all ingredients except the noodles in a heavy saucepan. cook over low heat for 10 minutes, stirring often. Serve over noodles, rice or toast.
Time 45m Yield 8 servings. Number Of Ingredients 12 Steps:
Cook noodles according to package directions. Meanwhile, in a large saucepan, combine the soup, milk and salt. Cook and stir over medium heat for 2 minutes. Reduce heat; stir in cheese until melted. Add chicken, celery, green pepper and pimientos. , Drain noodles; add to chicken mixture and mix well. Transfer to a greased shallow 2-qt. baking dish. Cover and bake at 400° for 20 minutes. Toss bread crumbs and butter; sprinkle over the top. Sprinkle with almonds. Bake, uncovered, for 10-15 minutes or until heated through and golden.
Time 20m Yield 4 servings. Number Of Ingredients 9 Steps:
In a large saucepan, melt butter; stir in flour and salt until smooth. Add the broth and milk; bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Stir in the chicken, mushrooms and pimientos; heat through. Serve with toast points.
Time 30m Yield 4-6 servings. Number Of Ingredients 14 Steps:
In large saucepan, saute the mushrooms, carrots, onion and green pepper in butter until vegetables are crisp-tender. , In a large bowl, combine the flour, salt, pepper and sage; stir in milk and broth until smooth. Gradually add to vegetable mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened; Add peas and chicken. , Simmer, uncovered, for 4-6 minutes or until vegetables are tender. Serve with biscuits.
More about “easy chicken ala king recipes”
Time 30m Yield 4 serving(s) Number Of Ingredients 6 Steps:
In a medium saucepan melt butter. Add flour to make a paste. Slowly add broth and milk. With a wire whisk stir over medium heat until thickened. Add warm peas and chicken or turkey. Heat through. Serve over buttered toast or puff pastry.
