Minute Rice Chicken A La King Recipes

MINUTE RICE CHICKEN A LA KING

Steps:

• Prepare rice according to package directions., Mix salad dressing, flour and milk in medium saucepan. Bring to a boil, stirring constantly. Reduce heat and cook until thickened, about 1 minute., Stir in all remaining ingredients except rice and cook 10 minutes, or until vegetables are tender., Serve over hot cooked rice.

LONG LIVE THE CHICKEN A LA KING!

Steps:

• Preheat oven according to package directions for biscuits. Arrange biscuits on nonstick baking sheet and sprinkle with a little ground cayenne pepper or sweet paprika then place biscuits into a preheated oven. Bake until golden, remove biscuits from oven and then cool.
• In a medium skillet, bring 1 cup white wine and 2 cups chicken broth and 1 bay leaf to a boil. Slide in chicken breasts and gently poach them in simmering broth and wine for 10 to 12 minutes.
• Preheat a second skillet over medium heat. Add oil and butter. When butter melts into oil, add mushrooms and onion and cook 5 minutes until tender. Add flour and cook another minute.
• Pull chicken from broth and set on cutting board. Ladle cooking liquid into the mushrooms, whisking it in. Add 2 to 2 1/2 cups of liquid and discard the bay leaf. Add pimentos and peas to the sauce. Dice chicken into bite-size pieces and slide into bubbling sauce.
• Split the biscuits, place bottoms on dinner plates and cover with ladles of Chicken a la King. Cap with biscuit tops and garnish with chopped parsley.

CHICKEN A LA KING I

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.

CHICKEN à LA KING

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.

MINUTE® RICE CHICKEN A LA KING

Steps:

• Prepare rice according to package directions.
• Mix salad dressing, flour and milk in medium saucepan. Bring to boil, stirring constantly. Reduce heat and cook until thickened, about 1 minute.
• Stir in all remaining ingredients except rice; cook 10 minutes or until vegetables are tender. Serve over rice.

CHICKEN ALA KING IN 30 MINUTES

Steps:

• Preheat oven according to package directions for biscuits.
• Arrange biscuits on nonstick baking sheet and sprinkle with a little ground cayenne pepper or sweet paprika.
• Bake until golden, remove biscuits from oven and then cool. (10-18 minutes depending on the type biscuit you use).
• Meanwhile, in a medium skillet, bring wine & chicken broth to a boil. Add the bay leaf.
• Gently drop in chicken breasts & lower heat to simmer.
• Poach chicken for 10 to 12 minutes.
• Preheat another skillet over medium heat.
• Add oil and butter.
• When butter melts into oil, add mushrooms and onion and cook 5 minutes until tender.
• Stir in flour and cook another minute or so.
• Remove chicken from broth and set aside.
• Whisk 2 to 2 1/2 cups poaching liquid into the mushroom, onion & flour mixture. Discard the bay leaf.
• Add pimentos and peas to the sauce.
• Dice chicken into bite-size pieces and return it to the sauce.
• Add ground black pepper to taste.
• To serve: Split the biscuits, place bottoms on plates and cover with ladles of Chicken a la King.
• Cap with biscuit tops and garnish with chopped parsley.

CHICKEN & RICE A LA KING RECIPE

Steps:

• In a large saucepan, melt butter over medium heat.
• Add mushrooms and green onion, cook 5 minutes, stirring occasionally.
• Stir in flour, salt, and pepper, and cook, stirring occasionally, 2 minutes.
• Gradually stir in chicken broth and cream, stirring constantly, and cook 5 minutes, or until slightly thickened.
• Add chicken and pimento, and cook 5-8 minutes, or until thick and bubbly.
• Serve over hot cooked fluffy rice or toast points.