Chicken A La Queen Recipes

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CHICKEN A LA QUEEN ;)



Chicken a La Queen ;) image

This is a scrumptious dish I got from the Rachel Ray show. I think she made it faster, but I take a bit longer in the kitchen. ;) I also added 1 - 2 tsp poultry seasoning,sprinkle of creole seasoning,salt and pepper to taste in my attempt at this. (for ZWT3 - Southern spin on a chicken pot pie- comfort food!)

Provided by Mommy Diva

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 17

8 puff pastry shells (recommended brand Pepperidge Farms Since most puff pastry shells come in packages of six, buy two, a)
3 stalks celery ribs, thinly sliced on a long angle
1 large onion, finely chopped
2 carrots, thinly sliced on a long angle
1 bay leaf (fresh or dry)
1/2 red bell pepper, thinly sliced into strips
salt & freshly ground black pepper
3 tablespoons butter
3 tablespoons flour
1/2 cup white wine
1 quart chicken stock
1 cup heavy cream
4 boneless skinless chicken breasts, cut into bite-size pieces
1/2 lb thin asparagus, cut into one-inch pieces on a long angle
1 cup frozen peas
5 -6 sprigs fresh tarragon, leaves stripped and roughly chopped
2 tablespoons extra virgin olive oil

Steps:

  • Preheat oven as directed on package for pastry.
  • Place pastry shells on a non-stick baking surface then place in oven.
  • Bake pastries until golden.
  • Remove from oven and let cool.
  • In a large, deep skillet add approximately 2 tablespoons oil to medium high heat.
  • Add celery, onions, carrots, bay leaf and a little salt and pepper to taste.
  • Cook, until the veggies start to get tender, stirring frequently, about 5 minutes.
  • Add the red bell pepper and cook for an another 2-3 minutes.
  • Push the veggies to the edge and add the butter to the center of the pan.
  • Once melted, add the flour and cook for about a minute.
  • Whisk in white wine, chicken stock and cream.
  • Bring to a simmer then add the chicken pieces.
  • Once simmering again, add the asparagus. Continue to simmer until the chicken is cooked through and the asparagus is tender, about 10-12 minutes.
  • Add peas and tarragon and stir to combine. Add salt and pepper to taste.
  • Place 2 shells on each dinner plate and fill each shell with the chicken mixture. Place pastry lid on top and garnish with a sprig of tarragon.
  • Enjoy ;)!

Nutrition Facts : Calories 1197.7, Fat 78.1, SaturatedFat 30.4, Cholesterol 180.1, Sodium 834.2, Carbohydrate 73.5, Fiber 6.4, Sugar 11.7, Protein 46.3

CHICKEN A LA QUEEN



Chicken a la Queen image

Chicken, fresh vegetables, and tarragon in a cream sauce works great served with biscuits or pastry shells, and makes a quick and elegant dinner.

Provided by kelly24095

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h10m

Yield 6

Number Of Ingredients 16

1 (10 ounce) can large refrigerated flaky biscuits
1 (3 pound) rotisserie-roasted chicken
2 tablespoons olive oil
1 large onion, chopped
1 cup shredded carrots
1 cup fresh mushrooms
salt and ground black pepper to taste
½ red bell pepper, sliced into thin strips
3 tablespoons butter
3 tablespoons all-purpose flour
½ cup white wine
4 cups chicken broth
1 cup heavy whipping cream
½ pound fresh asparagus, trimmed and cut into 1 inch pieces
1 cup frozen petite peas, thawed
1 tablespoon chopped fresh tarragon

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Place the biscuits 1 to 2 inches apart on an ungreased baking sheet.
  • Bake in the preheated oven until the biscuits are golden brown, 13 to 17 minutes. Remove biscuits to cool, and set aside. Cut meat from the rotisserie chicken into bite-size pieces, and set aside.
  • Heat the olive oil in a skillet over medium heat. Stir in the onion, carrots, mushrooms, salt, and black pepper. Cook and stir until the onion has softened, the carrots are tender, and the mushrooms have released their liquid, about 7 minutes. Stir in the red bell pepper and cook for 2 more minutes. Remove from heat and set aside.
  • Melt the butter in a saucepan over medium heat. Whisk in the flour to form a thick paste. Continue cooking, whisking constantly, until the flour has lost its raw smell, about 5 minutes. Whisk in the white wine, increase the heat to medium-high, and simmer for 1 minute. Whisk in the chicken broth and whipping cream and bring the sauce to a boil. Reduce the heat, stir in the shredded chicken, and simmer for 7 minutes.
  • Pour the chicken mixture into the skillet containing the vegetables and adjust the heat to medium. Add the asparagus and cook until the asparagus pieces are tender, about 4 minutes. Stir in the peas and tarragon and mix well.
  • Place a split biscuit on each plate and pour the chicken mixture over the biscuits.

Nutrition Facts : Calories 765.8 calories, Carbohydrate 35 g, Cholesterol 182.4 mg, Fat 49 g, Fiber 3.6 g, Protein 42.5 g, SaturatedFat 19.9 g, Sodium 672 mg, Sugar 8.4 g

CHICKEN à LA QUEEN



Chicken à La Queen image

This recipe came from Rachael Ray's Website. It looks like a lot of ingredients but, it is very simple to make if you have everything measured, cut ready. Added bonus--you only use one pot! Trust me, this recipe has tons of great flavor

Provided by Allybee Z

Categories     Savory Pies

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 15

8 puff pastry shells, such as Pepperidge Farm
2 tablespoons extra virgin olive oil
4 celery ribs, chopped
3 carrots, chopped
1 large onion, chopped
1 bay leaf
salt & freshly ground black pepper
1/2 red bell pepper, seeded and chopped
2 tablespoons butter
2 tablespoons flour
1 (32 ounce) container chicken broth (4 cups)
2 lbs boneless skinless chicken breasts, cut into 1-inch cubes (you could also substitue canned or a store bought rotisserie chicken)
1 cup heavy cream or 1 cup half-and-half
10 ounces asparagus, cut into 1-inch pieces
1 cup frozen green pea

Steps:

  • Bake the pastry shells according to package directions. (I bake them till they are very golden brown so that the shells don't get too soggy when filled).
  • While the pastry shells bake, in a large, deep skillet, heat the olive oil over medium to medium-high heat. Stir in the celery, carrots, onion and bay leaf, season with salt and pepper and cook, stirring frequently, for 5 minutes. Add the red bell pepper and cook for 2 minutes.
  • Push the vegetables to the side of the pan, add the butter to the pan and melt. Whisk in the flour and cook for 1 minute. Whisk in the chicken broth, add the chicken and bring to a boil. Reduce the heat and simmer for 8 minutes.
  • Stir in the cream and bring just to a boil, then stir in the asparagus and peas and cook for 2 minutes. Season with salt and pepper to taste.
  • Place 2 hollow pastry shells in each bowl and fill with Chicken à la Queen. Cover with pastry shell tops.

Nutrition Facts : Calories 815.7, Fat 50.1, SaturatedFat 19.1, Cholesterol 152.3, Sodium 882.6, Carbohydrate 44.1, Fiber 4.8, Sugar 6.2, Protein 47.1

CHICKEN A LA KING CASSEROLE



Chicken A La King Casserole image

This versatile recipe was given to me by my sister-in-law when I was a new bride 37 years ago. It has been enjoyed by our family and guests and at potluck suppers more times than I can count. Folks love the chicken and noodles in a delectable cheese sauce.-Eleanor McElroy, Kernersville, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 12

8 ounces uncooked wide egg noodles
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
2/3 cup evaporated milk
1/2 teaspoon salt
6 ounces cubed process cheese (Velveeta)
2 cups diced cooked chicken
1 cup diced celery
1/4 cup diced green pepper
1/4 cup diced pimientos
3/4 cup dry bread crumbs
3 tablespoons butter, melted
1/4 cup slivered almonds

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.

Nutrition Facts :

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.

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