Chicken A La King Canning Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHICKEN A LA KING I



Chicken a la King I 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     Meat and Poultry Recipes     Chicken

Yield 7

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, Carbohydrate 12 g, Cholesterol 86.5 mg, Fat 19.2 g, Fiber 1.3 g, Protein 20.8 g, SaturatedFat 10.4 g, Sodium 733.9 mg, Sugar 3.8 g

CHICKEN A LA KING-CANNING



Chicken a La King-Canning image

True Chicken a la King is made of all white meat, pure cream and sherry wine. The recipe here, adapted from the Ball Blue Book of Canning, is suitable for canning.

Provided by Sharon123

Categories     Chicken

Time 1h20m

Yield 4 pints

Number Of Ingredients 15

2 (3 1/2-4 lb) stewing chicken, cut into pieces
2 stalks celery, quartered
1 large onion, quartered
1 carrot, quartered
5 peppercorns
2 whole allspice
1 bay leaf
2 teaspoons salt
1/4 cup butter (or chicken fat)
1/2 cup flour
5 cups chicken broth
1/2 cup celery, chopped (about 1 stalk)
1/4 cup pimiento, chopped
2 tablespoons parsley, chopped
salt and pepper, to taste

Steps:

  • Combine chicken, celery stalks, onion, carrot, peppercorns, allspice, bay leaf and salt in a large saucepan. Cover with water. Bring to a boil; reduce heat; simmer 2 to 3 hours or until chicken is tender.
  • Remove and discard vegetables. Allow chicken to cool in broth. Remove chicken. Skim off excess fat; strain broth. Remove skin and bones from meat. Cut meat into 1" pieces.
  • Melt butter or fat; add flour, stirring until smooth. Gradually stir ini the chicken broth and cook until it's thickened, stirring constantly. Add chicken and remaining ingredients. Simmer 5 minutes. Remove air bubbles. Adjust caps. Process pints 1 hour and 5 minutes, quarts 1 hour and 15 minutes, at 10 pounds pressure in a steam pressure canner.
  • Yield: about 4 pints or 2 quarts.
  • To serve:.
  • Brown 1-2 cups mushrooms in butter; add mushrooms to Chicken a la King, if desired. Heat until hot throughout.

Nutrition Facts : Calories 1461.5, Fat 110, SaturatedFat 34.9, Cholesterol 367.2, Sodium 2600.9, Carbohydrate 19.9, Fiber 2.2, Sugar 4.4, Protein 92.1

CHICKEN A LA KING



Chicken a la King image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 2h40m

Yield Serves 6

Number Of Ingredients 18

3 ribs celery, thinly sliced on bias
1 large onion, finely chopped
2 carrots, thinly sliced on bias
1 fresh bay leaf
Salt and pepper
1/2 red bell pepper, thinly sliced into strips
3 tablespoons butter
3 heaping tablespoons all-purpose flour
1/2 cup white wine
2 1/2 cups chicken stock
1/2 cup heavy cream
4 boneless, skinless chicken breasts, cut into bite-size pieces
1/2 pound thin asparagus, cut into 1-inch pieces on a long angle
1 cup frozen peas
2 tablespoons fresh tarragon, chopped
2 packages (4 to 6 each) puff-pastry shells
1 can fried thin Chinese noodles (or leftovers from your last Chinese takeout)
2 tablespoons chives, finely chopped

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.

CHICKEN A LA KING



Chicken a la King image

Toss poached chicken breasts with a savory mushroom sauce for Food Network Kitchen's Chicken a La King recipe.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 23

1/4 cup plus 1 tablespoon unsalted butter
2 large shallots, minced
6 tablespoons all-purpose flour
1/4 cup dry sherry
3 3/4 cups chicken broth, homemade or low-sodium canned
6 sprigs plus 1 tablespoon minced flat-leaf parsley
1 sprig fresh thyme
1 teaspoon kosher salt, plus more, to taste
1/2 teaspoon freshly ground black pepper, plus more, to taste
Pinch cayenne pepper
Pinch freshly grated nutmeg
1/2 pound shiitake mushrooms, trimmed and cut into 1/2-inch slices
1/2 cup creme fraiche or heavy cream
4 cups 1-inch cubed poached chicken, recipe follows
1 tablespoon snipped fresh chives
Serving suggestions: Buttered noodles, toast points, biscuits, or crepes
10 sprigs parsley
2 sprigs fresh thyme
1 small onion, halved
1 small carrot, halved
1 stalk celery, halved
3 pounds chicken breasts halves, on the bone and fat trimmed
5 to 6 cups chicken broth, homemade or low-sodium canned

Steps:

  • In a large saucepan over medium heat, melt 1/4 cup of the butter, and saute the shallots until softened, about 4 to 5 minutes. Sprinkle in the flour, and cook, stirring with a wooden spoon for 2 minutes. Whisk in the sherry and broth and bring to a boil while stirring. Add the parsley and thyme sprigs, lower the heat to maintain a gentle simmer. Cook the sauce for 30 minutes, stirring frequently.
  • Meanwhile, heat the remaining butter in a large skillet over medium-high heat, saute the mushrooms until golden brown, about 5 minutes. Season with salt and pepper. Strain the sauce into mushrooms and season with the salt, pepper, cayenne, and nutmeg. Whisk in the creme fraiche.
  • Add the minced parsley, chicken, and chives to the sauce, and bring to a simmer. Adjust seasoning with salt and pepper. Serve immediately over noodles, toast points, split baking powder biscuits or wrapped in crepes.
  • Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, and cool the chicken in the liquid for 30 minutes.
  • Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into cubes. Discard the bones and skin.
  • Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.
  • Yield: 4 to 6 servings

TRADITIONAL CHICKEN A LA KING



Traditional Chicken A La King image

We raise fryers to feed our family for months. And this is one of our favorite ways to prepare chicken. It's a traditional dish that's sure to please.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4-6 servings.

Number Of Ingredients 14

2 cups sliced fresh mushrooms
1 cup sliced fresh carrots
1/2 cup chopped onion
1/2 cup chopped green pepper
1/4 cup butter
1/4 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried sage
1-1/2 cups milk
1 cup chicken broth
1 cup frozen peas
2 cups cubed cooked chicken
Warm biscuits

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.

Nutrition Facts :

HOMEMADE CHICKEN A LA KING



Homemade Chicken A La King image

It's homemade, easy and excellent.

Provided by dcbeck46

Categories     Meat and Poultry Recipes     Chicken

Time 30m

Yield 8

Number Of Ingredients 15

3 tablespoons butter
1 green bell pepper, finely chopped
½ cup chopped celery
1 (4.5 ounce) can mushrooms, drained
1 small onion, chopped
3 tablespoons all-purpose flour
2 cups milk, divided
2 egg yolks, beaten
2 cups diced, cooked chicken breast meat
1 tablespoon lemon juice
1 tablespoon sherry
1 teaspoon paprika
salt and pepper to taste
1 (8 ounce) can peas, drained
1 (4 ounce) jar diced pimento peppers, drained

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.

Nutrition Facts : Calories 178 calories, Carbohydrate 9.8 g, Cholesterol 93.8 mg, Fat 9.4 g, Fiber 1.4 g, Protein 13.5 g, SaturatedFat 4.7 g, Sodium 174.3 mg, Sugar 4.9 g

CHICKEN à LA KING



Chicken à la King 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

Categories     Entree

Time 30m

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, Carbohydrate 35 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 1 g, Protein 20 g, SaturatedFat 5 g, ServingSize 1 1/2 Cups, Sodium 660 mg

CHICKEN A LA KING



Chicken A La King image

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

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 9

1/4 cup butter, cubed
1/3 cup all-purpose flour
1/2 teaspoon salt
1 cup chicken broth
1 cup milk
2 cups cubed cooked chicken
1 can (4 ounces) mushroom stems and pieces, drained
1 jar (2 ounces) diced pimientos, drained
Toast points

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.

Nutrition Facts : Calories 323 calories, Fat 19g fat (10g saturated fat), Cholesterol 101mg cholesterol, Sodium 839mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 1g fiber), Protein 25g protein.

CHICKEN à LA KING



Chicken à la King image

Among the many stories regarding the origins of this dish, the one we deemed "most likely, and most likely to succeed" came to us in 1944. E. Clarke King of Dayton, Ohio, sent us "the original recipe," which he claimed had been invented by George Greenwald, head chef at New York's Brighton Beach Hotel, for his parents (who owned the hotel) in the early 1900s.

Categories     Milk/Cream     Chicken     Egg     Mushroom     Sauté     Kid-Friendly     Quick & Easy     Bell Pepper     Parsley     Gourmet     Small Plates

Yield Makes 6 servings

Number Of Ingredients 16

1 3/4 cups chicken broth (14 fl oz)
1 1/2 lb skinless boneless chicken breast halves
5 tablespoons unsalted butter
1/2 each yellow, red, and orange bell peppers, cut into 1/2-inch pieces (2 cups)
1 1/4 teaspoons salt, or to taste
1/2 teaspoon black pepper
1/2 cup finely chopped onion
2 tablespoons all-purpose flour
1 1/4 cups heavy cream
1/4 lb white mushrooms, trimmed and quartered
3 large egg yolks
1 tablespoon fresh lemon juice, or to taste
2 tablespoons dry Sherry, or to taste
1/2 teaspoon paprika (not hot)
6 (1/2-inch-thick) slices firm white sandwich bread (preferably Pullman), toasted
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • Put broth and chicken in a 2- to 3-quart heavy saucepan and bring just to a simmer over moderate heat, uncovered. Turn chicken over and gently poach at a bare simmer, uncovered, until just cooked through, about 5 minutes more.
  • Transfer chicken to a cutting board. Pour broth through a fine-mesh sieve into a heatproof 2-cup measure and reserve for sauce.
  • Heat 2 tablespoons butter in a 4- to 5-quart wide heavy pot over moderately high heat until foam subsides, then cook peppers, stirring, until softened (do not brown), 6 to 8 minutes. Transfer peppers to a bowl and stir in 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • Add onion and remaining 3 tablespoons butter to pot and cook over moderately low heat, stirring, until softened, 3 to 5 minutes. Add flour and remaining teaspoon salt and 1/4 teaspoon pepper and reduce heat to low, then cook, stirring, 2 minutes. Whisk in 3/4 cup broth, then all of cream and mushrooms, and simmer until mushrooms are tender, about 5 minutes.
  • Meanwhile, whisk together yolks, lemon juice, Sherry, and paprika in a small bowl. Whisk in 1/2 cup sauce, then stir yolk mixture back into sauce remaining in pot. Cook over low heat, stirring (do not simmer, or sauce will curdle), until sauce is slightly thickened, about 2 minutes. Remove from heat and reserve.
  • Cut chicken crosswise into 1/3-inch-thick slices and add along with peppers to sauce, then cook over low heat (do not simmer, or sauce will curdle), stirring occasionally, until chicken and peppers are just heated through. Add more broth to thin if desired.
  • Spoon chicken à la king over toast on 6 plates, then sprinkle with parsley.

QUICK & EASY CHICKEN A LA KING



Quick & Easy Chicken a La King image

Super easy & quick version of "Chicken A La King" using ingredients you most likely have on hand. Kid friendly, too.

Provided by Parrot Head Mama

Categories     Lunch/Snacks

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 boneless skinless chicken breasts
2 tablespoons butter or 2 tablespoons margarine
1/2 cup finely chopped onion
1/4 cup fine chopped carrot
1/2 cup frozen peas
1 tablespoon dried parsley
1 (14 1/2 ounce) can chicken broth
2 tablespoons cornstarch
1 dash pepper

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.

Nutrition Facts : Calories 210.1, Fat 8.8, SaturatedFat 4.3, Cholesterol 71.9, Sodium 518.3, Carbohydrate 9.2, Fiber 1.5, Sugar 2.4, Protein 22.4

More about "chicken a la king canning recipes"

CHICKEN à LA KING RECIPE | EATINGWELL
Step 1. Toss chicken and flour in a medium bowl until coated. Heat 1 tablespoon oil in a large skillet over medium-high heat. Reserving the remaining flour, add the chicken to the pan and cook, stirring occasionally, until lightly browned, 2 to 4 minutes. Transfer the chicken to a plate.
From eatingwell.com


CHICKEN A LA KING RECIPE BY AMY CASEY - HONEST COOKING
2013-09-26 In a large pot over medium high heat, add the butter and olive oil. When the butter has melted, add the onion, mushrooms, and carrots. Sauté for about 8 – 10 minutes or until the vegetables are just beginning to brown. Stir in the flour and cook for 1 minute. Slowly add the milk and chicken stock, stirring constantly, and bring to a boil.
From honestcooking.com


PRESSURE CANNING CHICKEN A LA KING - THERESCIPES.INFO
Add chicken and remaining ingredients. Simmer 5 minutes. Remove air bubbles. Adjust caps. Process pints 1 hour and 5 minutes, quarts 1 hour and 15 minutes, at 10 pounds pressure in a steam pressure canner. Yield: about 4 pints or 2 qu arts. To serve: Brown 1-2 cups mushrooms in butter; add mushrooms to Chicken a l a King, if desired.
From therecipes.info


CHICKEN A LA KING - JO COOKS
2020-10-25 Cook Ingredients: Melt the butter in a large skillet over medium-high heat. Add the onion, mushrooms and cook for 5 minutes or until the onion is softened. Next, add the salt, pepper, chicken bouillon and stir. Add Ingredients: Sprinkle the flour over the mushrooms, stir and cook until there's no more specs of white flour.
From jocooks.com


CHICKEN à LA KING RECIPE | SOUTHERN LIVING
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 ...
From southernliving.com


CHICKEN A LA KING RECIPE - LITTLE SUNNY KITCHEN
2022-02-07 Add the onion and mushrooms, season with salt, pepper, and garlic powder if using and sauté until softened (5 minutes). Sprinkle the flour, and cook it while stirring with a spoon for 1 minute. Reduce the heat to low. Slowly pour in the chicken stock, and use a …
From littlesunnykitchen.com


CHICKEN A LA KING CANNING RECIPE - FOOD NEWS
Step 1 Heat the butter in a 3-quart saucepan over medium heat. Add the pepper and cook until tender. Step 2 Stir in the soup, milk, chicken and peas and cook until the mixture is hot. Season to taste with salt and pepper. Serve the chicken mixture over hot cooked rice, if desired. Reviews (19) Sort By: the recipe was easy and good! Lesli001
From foodnewsnews.com


HOMESTEADING RECIPES: CHICKEN A LA KING-CANNING
2007-09-23 Simmer 5 miinutes. Remove air bubbles. Adjust caps. Process pints 1 hour and 5 minutes, quarts 1 hour and 15 minutes, at 10 pounds pressure in a steam pressure canner. Yield: about 4 pints or 2 quarts. To serve:. Brown 1-2 cups mushrooms in butter; add musrooms to Chicken a la King, if desired. Heat until hot throughout.
From homesteadingrecipes.blogspot.com


MOTHER'S CHICKEN A LA KING (CANNING RECIPE) - RECIPELINK.COM
Melt butter and add flour, stirring until smooth. Cook 3 minutes. Slowly pour in 5 cups of the chicken broth, stirring until it begins to thicken. If there is any broth left over, freeze it for another use. Add chicken cubes, celery, parsley, red pepper, and salt. Simmer 3 …
From recipelink.com


LIGHTENED-UP CHICKEN à LA KING | CANADIAN GOODNESS
Preparation. In large skillet, melt butter over medium-high heat; cook mushrooms, celery, onion, salt and pepper, stirring, for about 5 min or until tender but not brown. Stir in stock; bring to boil. Stir in 1-1/2 cups (375 mL) of milk; bring just to simmer. Stir in chicken; reduce heat to low and barely simmer, stirring often, for 5 to 10 min ...
From dairyfarmersofcanada.ca


QUICK CHICKEN A LA KING - CAMPBELL SOUP COMPANY
2015-11-15 Step 1. Heat the butter in a 3-quart saucepan over medium heat. Add the pepper and cook until tender. Step 2. Stir in the soup, milk, chicken and peas and cook until the mixture is hot. Season to taste with salt and pepper. Serve the chicken mixture over hot cooked rice, if …
From campbells.com


CHICKEN A LA KING – GOOD OLD RECIPES
2012-02-07 Good Old Recipes. Grandma-approved old fashioned recipes. Chicken a la King. Author zeeman Posted on February 7, 2012 Categories Chicken, Poultry Post navigation
From goodoldrecipes.com


CHICKEN A LA KING // PRESSURE CANNING - YOUTUBE
Chicken A La King // Pressure Canning A retro favorite! Click th link below for the full, printable recipehttps://jenigough.com/?p=871Thrive website/http://j...
From youtube.com


CHICKEN A LA KING-CANNING RECIPE - FOOD NEWS
Combine chicken, celery stalks, onion, carrot, peppercorns, allspice, bay leaf and salt in a large saucepan. Cover with water. Bring to a boil; reduce heat; simmer 2 to 3 hours or until chicken is tender. Remove and discard vegetables. Allow chicken to cool in broth. Remove chicken. Skim off excess fat; strain broth. Remove skin […]
From foodnewsnews.com


Q AND A: CANNING CHICKEN A LA KING AND MAKING YOUR OWN POTTING …
2015-04-30 Canning Chicken a la King. I made your Chicken a la King recipe yesterday and canned about 12 pints. I have a question though. The broth was about the consistency of milk prior to canning and after canning all the flour seemed to sink to the bottom. The flavor was good before canning. I used hard white wheat for the flour as who knows how many ...
From backwoodshome.com


OLD FASHIONED EASY HOMEMADE CHICKEN A LA KING - LANA'S COOKING
2011-08-10 Add the flour and stir together with a wire whisk until well blended. Add the cup of chicken stock and whisk rapidly until smooth and well blended. Cook for about five minutes, stirring frequently. Stir in the half-and-half and simmer for an additional ten minutes. Taste and add salt and pepper if needed.
From lanascooking.com


EASY CHICKEN A LA KING RECIPE - THE ANTHONY KITCHEN
2020-02-19 Instructions. Add the butter to a large skillet (with a fitted lid) or a Dutch oven over medium-high heat. As soon as the butter has melted, add the diced bell pepper, onion, celery, mushrooms, 1 teaspoon Kosher salt and 1/2 teaspoon black pepper. Stir the mixture until evenly coated in the butter.
From theanthonykitchen.com


CHICKEN A LA KING | CANS GET YOU COOKING
Once the butter is melted, whisk in flour and let cook 30 seconds. Slowly whisk in chicken broth, allowing it to return to a simmer before adding more liquid. Slowly whisk in milk, allowing it to return to a simmer before adding more liquid. Stir in chicken, peas, and pimentos. Serve over biscuits, rice, or pasta. AddThis Utility Frame.
From cansgetyoucooking.com


CHICKEN A LA KING - OLD FASHIONED RECIPES
1/3 cup sour cream. 1/3 cup dry Sherry (I use Cream Sherry) Melt butter in skillet on low heat. Add bell pepper strips and saute until tender, about 8-10 minutes. Remove peppers with a slotted spoon and set aside. Add flour to butter in skillet and stir until all lumps are gone. Slowly stir in chicken broth and milk.
From old-fashion-recipe.com


CANNING CHICKEN A LA KING - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Canning Chicken A La King are provided here for you to discover and enjoy ... Canned Chicken Breast Recipes Healthy Healthy Canned Chicken Recipes Easy Healthy Feta Cheese Recipes Good Fish Recipes Healthy Healthy Fish And Vegetable Recipes Is Pure Maple Syrup Healthy Healthy Seafood Dinners Healthy Fish …
From recipeshappy.com


CHICKEN A LA KING (CANNED CHICKEN) - THEODORA'S RECIPIES
Method: 1 Cut chicken into 1 inch pieces. 2 Place broth, celery, onions, and pepper in a steam jacketed kettle or stockpot; bring to a boil. Cover; reduce heat; simmer 8-10
From theodora.com


HOME CANNED CHICKEN A LA KING | PRESSURE CANNING RECIPES, …
I’ve been canning this recipe from the "Better Homes and Gardens Home Canning Cookbook" since 1973. The optional ingredients are not in the original recipe; in 38 years, any recipe is bound to get modified a little. If you use the optional ingredients, it makes 6 pints, if not, it makes 4 pints. I usually make 3 times this recipe and can it ...
From pinterest.ca


CHICKEN ALA KING | SPREAD RECIPE | QUICK & DELICIOUS CUISINE
Chicken a la King is a creamy, savory, and easy to make .This recipe is “the king’s chicken”, but I can say that the name makes sense. This easy to cook chic...
From youtube.com


CHICKEN A LA KING CANNING RECIPE - WEBETUTORIAL
The ingredients are useful to make chicken a la king canning recipe that are stewing chicken, celery, onion, carrot, peppercorns, whole allspice, bay leaf, salt, butter, flour, chicken broth, pimiento, parsley, salt and pepper . Chicken a la king canning may have an alternative image of recipe due to the unavailability of the original image. If ...
From webetutorial.com


CLASSIC CHICKEN A LA KING - THESTAYATHOMECHEF.COM
Pour in chicken broth and milk and bring to a boil. Reduce heat to low and simmer until sauce is thickened, about 3 minutes. For a richer sauce: in a small mixing bowl, whisk together egg yolks with heavy cream. Working quickly, slowly pour in 1/2 cup of the hot mixture into the egg mixture while whisking vigorously.
From thestayathomechef.com


DUMP-AND-BAKE CHICKEN A LA KING - THE SEASONED MOM
2018-07-20 Preheat oven to 350 degrees F. Spray a medium (about 1 ½ quart) casserole dish with cooking spray. In the prepared dish, whisk together condensed soup and milk. Stir in uncooked chicken, mushrooms, bell pepper, and pimientos. Season with salt and pepper, to taste. Bake uncovered at 350 degrees F for 40-45 minutes, stirring every 15 minutes to ...
From theseasonedmom.com


HOME CANNED CHICKEN A LA KING - YOUTUBE
I hope you enjoyed this video!Please Like and Subscribe and HIT THAT BELL!! Azure Standard where I buy all my bulk foods: https://www.azurestandard.com/?a_ai...
From youtube.com


CHICKEN A LA KING - GREG'S KITCHEN
1 cup frozen peas. Cut the chicken in 1 inch cubes and place in a large skillet that is over medium-high heat with the olive oil. Brown the chicken and cook through. Then remove from pan and place on a plate. Add the butter and melt. Then add the mushrooms and cook for about 3 minutes to brown. Add the peppers, onion and pimentos to the skillet ...
From gregkantner.com


CLASSIC CHICKEN A LA KING RECIPE - THE SPRUCE EATS
2020-09-26 Learn about The Spruce Eats' Editorial Process. Updated on 09/26/20. Chicken a la King on Rice Diana Rattray. Prep: 15 mins. Cook: 12 mins. Total: 27 mins. Servings: 8 servings. 19 ratings. Add a comment.
From thespruceeats.com


10 BEST CHICKEN CHICKEN A LA KING RECIPES | YUMMLY
2022-04-30 Chicken a La King Never Enough Thyme. salt, Tabasco, celery, toast points, flour, egg yolks, half and half and 13 more. Chicken a la King Eat Up! Kitchen. flour, shallot, frozen peas, chicken stock, kosher salt, white wine and 9 more.
From yummly.com


CHICKEN À LA KING | CANADIAN GOODNESS - DAIRY FARMERS OF CANADA
Melt butter in a large saucepan. Add onion, green pepper and mushrooms. Cook 3 min until softened. Sprinkle with flour. Cook 2 min. Whisk in chicken stock and milk. Bring to a boil. Reduce heat. Cook gently 5 min. Add salt, pepper, chicken and peas.
From dairyfarmersofcanada.ca


CHICKEN A LA KING RECIPE - SHE WEARS MANY HATS
2021-09-14 Transfer mushrooms and bell peppers to a bowl/plate. Set aside. Reduce heat to medium-low. Add remaining butter to pan; allow to melt. Whisk in flour, garlic powder, salt and pepper. Cook, stirring constantly, until smooth, about 1 minute. Whisk in milk and chicken stock. Bring to a low simmer, stir and cook for 5 minutes.
From shewearsmanyhats.com


CHICKEN A LA KING - SIMPLY DELICIOUS
2014-06-19 To make the chicken a la king, saute the onions and peppers in a few tablespoons of olive oil until golden brown. Remove from the pan and set aside. Add the mushrooms and garlic to the same pan and fry until cooked. In a large pot, melt the butter and add the flour. Whisk into a roux then pour in chicken stock (the reserved stock from poaching ...
From simply-delicious-food.com


HOMEMADE CHICKEN A LA KING - SELF PROCLAIMED FOODIE
2020-09-21 Heat a large saucepan or skillet over medium-high heat. Add olive oil. When oil is hot, add chicken and cook until golden brown on both sides, about 10-20 minutes. Remove chicken from pan and set on plate. Loosely tent with foil. Add butter to skillet. Once melted, add onion, mushrooms and bell pepper and cook, stirring occasionally, until ...
From selfproclaimedfoodie.com


CANNED CHICKEN ALA KING RECIPE - THERESCIPES.INFO
Preheat oven to 350 degrees F. Spray a medium (about 1 ½ quart) casserole dish with cooking spray. In the prepared dish, whisk together condensed soup and milk. Stir in uncooked chicken, mushrooms, bell pepper, and pimientos. Season with salt and pepper, to taste.
From therecipes.info


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #preparation     #occasion     #canning     #main-dish     #poultry     #chicken     #dietary     #gifts     #meat     #technique     #pressure-canning     #4-hours-or-less

Related Search