Recipes (moderated) (rec.food.recipes) A moderated forum. The purpose of rec.food.recipes is for posting recipes and recipe requests only. It is for the *sharing* of recipes among the readers.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
MOMPEAGRAM
 
Posts: n/a
Default Chicken a La King (8) Collection

Helen's Chicken a La King Casserole
Helen's Chicken Ala King
Chicken A La King
Chicken A La King
Chicken A La King
Chicken A La King
Chicken A La King Casserole
Chicken A La King, Crockpot


Helen's Chicken a La King Casserole

6 oz Uncooked Med. Egg Noodles
1/2 cup Shallots, chopped
1/2 ea Red or yellow sweet pepper Finely diced or to taste
1/3 cup Margarine or Butter
1/3 cup Flour
1/4 tsp Salt
1/8 tsp Pepper
1 1/2 cup Milk
1 cup Chicken stock made With Bovril chicken
1 Jar Green Giant Sliced Mushrooms, 2.5 oz. jar; drained
-OR- Fresh mushrooms sauteed with onions.
1 1/2 cup Diced cooked chicken
1 cup Frozen green peas
1 Handful dried parsley
2 Tbsp Parmesan Cheese, grated; 2-4 tbsp.

Cook noodles to desired doneness as directed on pkg. Drain. Heat oven to
350F. In large. skillet over med.-high heat, cook and stir shallots,
mushrooms and peppers in margarine until onions are crisp-tender. Stir in
flour, salt and pepper; cook until mixture is smooth and bubbly, stirring
constantly. Gradually stir in milk and chicken broth. Cook until mixture
boils and thickens, stirring constantly. Gradually stir in milk and
chicken broth. Cook until mixture boils and thickens, stirring constantly.
Remove from heat; stir in chicken, peas, canned mushrooms, parsley and egg
noodles. Spoon into ungreased 2-qt. casserole.* Sprinkle with cheese. Bake
at 350 for 30-40 mins. or until bubbly. Makes 6 1 cup servings.

*TIP: Recipe can be prepared to this point, covered and refrigerated up to
24 hours. Uncover, sprinkle with cheese. Bake at 350F for 45-50 mins., or
until bubbly.

Excellent!



Per Serving (excluding unknown items): 99 Calories; 3g Fat (24.5% calories
from fat); 5g Protein; 14g Carbohydrate; 1g Dietary Fiber; 10mg
Cholesterol; 178mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2
Vegetable; 0 Non-Fat Milk; 1/2 Fat.



Helen's Chicken Ala King

Serving Size : 4

1 med Onion, finely chopped
1/2 cup Celery, finely chopped
1/2 cup Green or red sweet pepper
Finely chopped
4 Tbsp Fat or oil of choice
4 Tbsp Flour
2 cup Chicken, cooked, diced
1 cup water
Bovril chicken (tsp or pkg)
1 cup Milk

Saute onion and celery and garlic if desired in fat til softened. Add
green peppers and saute a few minutes. Add flour and cook 1 minute. Add
liquids gradually stirring to prevent lumping. Salt and pepper to taste.
Serve as desired with rice, pasta, patty shells. Recipe by Helen Peagram


Per Serving (excluding unknown items): 492 Calories; 3g Fat (6.1% calories
from fat); 15g Protein; 98g Carbohydrate; 4g Dietary Fiber; 8mg
Cholesterol; 32mg Sodium. Exchanges: 6 1/2 Grain(Starch); 0 Non-Fat Milk;
1/2 Fat.


Chicken A La King

Yield: 4 Serving

3/4 cup Chopped celery
1/2 cup Chopped onion
1/2 cup Butter or margarine
3 Tbsp Flour
1 1/2 cup Chicken broth
4 cup Cooked chicken, cut up
1 can (small) English peas
1 Jar (small) pimento
1 can (small) mushrooms, chopped
1 can Cream of chicken soup
1/2 tsp MSG (monosodium glutamate)
Salt
Pepper

Sauce celery & onion in butter until tender. Add flour & mix
well. Add chicken broth as needed to make a thick sauce. Add last
6 ingredients with the salt & pepper & stir over low heat until
heated through. This may be served over toast or party shells.
Yields 4-6 servings.

ANITA BRANDON
>From <Simply Southern>, the Desoto School Mothers' Assn,

http://www.erols.com/hosey.




Chicken A La King

4 Tbsp Flour
1 1/2 cup Defatted chicken broth
1 cup Cubed cooked chicken breast
1 cup Sweated mushrooms
1/4 cup Chopped pimento OR
1/4 cup Sweated red bell pepper
1 tsp Nature's Seasonings
1 tsp Dry sherry (optional)
1 Tbsp Chopped parsley

Brown flour in a skillet sprayed with oil until very pale golden
color. Add broth, stirring with a wire whisk until smooth. Add
chicken, mushrooms, pimento, seasonings, and sherry and heat
through. Serve over cooked noodles or rice. Sprinkle with parsley.

Per 10 oz serving: 166 calories, 1.86 g total fat
>From "C'mon America, Let's Eat", by Susan Powter




Chicken A La King

Yield: 24 Serving

20 oz Frozen green peas
2 Tbsp Instant minced onion
1 cup Green peppers, chopped
1 1/3 cup Boiling water
2 qt Chicken broth
1 2/3 cup Unsifted flour
1 qt Milk
2 1/2 lb Cooked chicken, diced
(about 8 cups)
16 oz Canned mushrooms pieces
Drained (3 cups)
1/4 cup Pimientos, chopped
3 Tbsp Salt
1/8 tsp Pepper
2 tsp Poultry seasoning

Line four 8x8-inch baking pans with heat-resistant freezer wrap.
Allow enough extra wrap to fold over top. Use one pan for each
six Servings: or one-fourth of the recipe. Baking pans are not
needed for food to be served without freezing. Add peas, onion,
and green pepper to boiling water. Cover. Cook slowly for 5
minutes. Drain; save cooking liquid. Combine vegetable cooking
liquid with broth. Heat to boiling. Mix flour with milk. Stir
slowly into broth mixture. Cook until thickened, stirring
constantly. Stir in chicken, vegetables, mushroom pieces,
pimientos, and seasonings.

TO SERVE WITHOUT FREEZING Heat to serving temperature. Serve over
cooked rice or hot biscuits.

TO FREEZE Pour one-fourth of the mixture into one of the prepared
baking pans. Cool for 30 minutes at room temperature. Complete
wrapping by pulling paper up over top of food. Put edges of wrap
together and fold several times so paper lies directly on top of
food. Fold ends of freezer wrap over the top and seal with
freezer tape. Label with name of food, date of freezing, and last
date the food should be used for best eating quality (about 6
months). Freeze immediately for 10 to 12 hours before removing
packages from the pans.

TO HEAT FROZEN FOOD Preheat oven to 350B0 F. (moderate). Remove
freezer wrap. Place food in baking pan. Heat 1 1/2 hours or until
bubbly at edges. Stir occasionally during heating. After heating,
stir gently until sauce is smooth. Serve over cooked rice or hot
biscuits.

~ - - - - - - - - - - - - - - - - -

Serving Ideas Rice or Hot Biscuits

NOTES This recipe is for 24 Servings: (about 1 cup each).
Directions are given for dividing the prepared food into four
parts of six Servings: each. One part may be completely cooked
and served at the time of preparation. The remaining parts may be
frozen.

"Freezing Combination Main Dishes" by Meredith Robinson and Lois
Fulton (Consumer and Food Economics Institute, Agriculture
Research Service)



Chicken A La King

Yield: 4 Serving

1/4 cup Butter or margarine
2 Tbsp Chopped green pepper
1 1/2 Tbsp Flour
1 1/2 cup Light cream
1/2 tsp Salt
2 Tbsp Chopped pimentos
2 cup Diced cooked chicken
2/3 cup Canned sliced mushrooms, Drained
2 Egg yolks
2 Tbsp Sherry, optional

Stories about the the origin of this dish vary, but Patricia Bunning
Stevens, author of Rare Bits, Unusual Origins of Popular Recipes, says the
most plausible story comes from E. Clark King III, the son of E. Clark
King Jr., the proprietor of the Brighton Beach Hotel in New York. In the
early 1900s the hotel's head chef sent word to Clark Jr. that he had a new
dish that he wanted to serve to Clark and his wife. They liked it, and the
owner agreed it could be put on the menu, adding that "a fair price must
be asked." Chicken a la King, priced at $1.25, was added to the menu the
next day. This recipe is from Rare Bits.

Melt butter in heavy saucepan. Add green pepper and saute until tender.
Remove from heat and stir in flour, blending well. Gradually add light
cream and blend. Stir over low heat until mixture is thick and smooth. Add
salt, pimentos, chicken and mushrooms and stir well. Continue cooking 2
minutes, stirring constantly. Beat egg yolks slightly; stir in some of the
hot cream sauce and blend well. Pour egg mixture back into remaining cream
sauce. Cook for 1 minute more, stirring constantly. Stir in sherry if
desired. Serve over hot toast, patty shells, biscuits or rice. Makes 4-6
servings. From: Duckie .



Chicken A La King Casserole

Yield: 2 Serving

6 oz Uncooked Med. Egg Noodles 3 Cups
1/2 cup Green Onions, chopped
1/3 cup Margarine or Butter
1/3 cup Flour
1/4 tsp Salt
1/8 tsp Pepper
1 1/2 cup Milk
1 can Chicken Broth, 14 1/2 or 16 Oz
1 Jar Green Giant Sliced Mushrooms
2 1/2 oz Jar, drained
1 Jar Pimiento, drained; 2 oz Jar
2 Tbsp Parmesan Cheese Grated, 2-4 Tbsp

Cook noodles to desired doneness as directed on pkg. Drain; rinse with hot
water. Heat oven to 350F. In large. skillet over med.-high heat, cook and
stir onions in margarine until crisp-tender. Stir in flour, salt and
pepper; cook until mixture is smooth and bubbly, stirring constantly.
Gradually stir in milk and chicken broth. Cook until mixture boils and
thickens, stirring constantly. Gradually stir in milk and chicken broth.
Cook until mixture boils and thickens, stirring constantly. Remove from
heat; stir in chicken, peas, mushrooms, pimiento and egg noodles. Spoon
into ungreased 2-qt. casserole.* Sprinkle with cheese.

Bake at 350 for 30-40 mins. or until bubbly. Makes 6 1 cup servings.

*TIP: Recipe can be prepared to this point, covered and refrigerated up to
24 hours. Uncover, sprinkle with cheese. Bake at 350F for 45-50 mins., or
until bubbly.

MICROWAVE DIRECTIONS: Cook noodles to desired doneness as directed on pkg.
Drain; rinse with hot water. In 3 qt. microwave-safe casserole, microwave
margarine on HIGH fo 45-60 seconds or until melted. Stir in onions.
Microwave on HIGH for 2-3 mins. or until crisp-tender. Stir in flour,
salt, pepper, milk and chicken broth; beat well with wire whisk. Microwave
on HIGH for 10-12 mins. or until mixture is thick and bubbly, stirring
every 2



Chicken A La King, Crockpot

Yield: 6 Serving

1/4 cup Onion, finely chopped
1/4 cup Celery, finely chopped
1/4 cup Green pepper, finely Chopped
1/4 cup Pimento, chopped
4 oz Mushroom stems and pieces, Drained
3 cup Chicken or turkey, cooked And Cubed
1/2 tsp Seasoned salt
1/8 tsp Pepper
10 oz Can cream of mushroom soup
13 oz Can evaporated milk

Put all ingredients into an electric slow cooker; mix. Cover and cook on
low for 2 to 3 hours, or until thoroughly heated; stir once. Serve in
patty shells or over hot fluffy rice. To reduce fat in this dish, use
Campbell's Healthy Choice Cream of Mushroom Soup, chicken breast meat
cooked without fat, nonfat evaporated milk and serve over white or brown
rice cooked without added fat. From: _Crockery Cooking_ by the Culinary
Arts Institute, MM and notes by Linda Shogren Karen in S.CA


Helen

www.peagramfamily.com
http://www.mompeagram.homestead.com/
http://www.mompeagram.homestead.com/..._WATCHERS.html
http://www.mompeagram.homestead.com/RECIPES.html


--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives:
http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/

Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Chicken Ala King Ginny K Recipes (moderated) 0 04-10-2007 04:10 AM
Chicken Ala King Sharon[_3_] Recipes (moderated) 0 19-04-2007 11:08 AM
Chicken A La King Chef R W Miller Recipes (moderated) 0 16-04-2007 05:30 PM
A Catfish Meal Fit For A King (2) Collection Old Magic1 Recipes (moderated) 0 23-01-2005 04:12 AM
Chicken Ala King ? Joshuall General Cooking 27 16-08-2004 04:37 AM


All times are GMT +1. The time now is 09:35 AM.

Powered by vBulletin® Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.
Copyright ©2004-2024 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"