Chicken a La King (8) Collection

Discussion in 'Food and nutrition' started by Mompeagram, Jan 13, 2004.

  1. Mompeagram

    Mompeagram Guest

    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
    2/2 ea Red or yellow sweet pepper Finely diced or to taste
    3/3 cup Margarine or Butter
    4/3 cup Flour
    5/4 tsp Salt
    6/8 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
    7/2 cup Celery, finely chopped
    8/2 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;
    9/2 Fat.

    Chicken A La King

    Yield: 4 Serving

    10/4 cup Chopped celery
    11/2 cup Chopped onion
    12/2 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
    13/2 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
    14/4 cup Chopped pimento OR
    15/4 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)
    16/4 cup Pimientos, chopped 3 Tbsp Salt
    17/8 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

    18/4 cup Butter or margarine 2 Tbsp Chopped green pepper 1 1/2 Tbsp Flour 1 1/2 cup Light cream
    19/2 tsp Salt 2 Tbsp Chopped pimentos 2 cup Diced cooked chicken
    20/3 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 . <jmstwn1607@earthlink.Ne

    Chicken A La King Casserole

    Yield: 2 Serving

    6 oz Uncooked Med. Egg Noodles 3 Cups
    21/2 cup Green Onions, chopped
    22/3 cup Margarine or Butter
    23/3 cup Flour
    24/4 tsp Salt
    25/8 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

    26/4 cup Onion, finely chopped
    27/4 cup Celery, finely chopped
    28/4 cup Green pepper, finely Chopped
    29/4 cup Pimento, chopped 4 oz Mushroom stems and pieces, Drained 3 cup Chicken or turkey,
    cooked And Cubed
    30/2 tsp Seasoned salt
    31/8 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 mompeagram@hotmail.com

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

    --
    Rec.food.recipes is moderated by Patricia Hill at recipes@swcp.com.
    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/
     
    Tags:


Share This Page

Loading...