CHICKEN A LA KING CASSEROLE
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
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 I
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
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 CASSEROLE WITH NOODLES
Steps:
- Gather the ingredients.
- Heat the oven to 375 F. Lightly butter a 2-quart baking dish or spray it with nonstick cooking spray.
- Put about 2 to 2 1/2 quarts of water in a large saucepan with 2 teaspoons of salt. Place the saucepan over high heat and bring the water to a boil. Add the noodles and reduce the heat to medium. Boil the noodles following the package directions.
- Drain well and transfer them to a large bowl. Set aside.
- In the same saucepan, combine the celery with the condensed soup and evaporated milk or light cream; simmer over low heat for about 5 to 7 minutes.
- Add the pimientos, diced cooked chicken, and cheese. Continue cooking, stirring, until the cheese has melted.
- Pour the sauce over the noodles and stir until well combined.
- Spoon the chicken and noodle mixture into the prepared baking dish. Sprinkle with the toasted almonds, if using.
- Combine the fresh breadcrumbs with the melted butter. Stir with a fork until the crumbs are well coated with butter.
- Sprinkle the crumbs evenly over the casserole.
- Bake the casserole in the preheated oven for 25 to 35 minutes, or until the breadcrumb topping is browned.
Nutrition Facts : Calories 415 kcal, Carbohydrate 27 g, Cholesterol 90 mg, Fiber 2 g, Protein 21 g, SaturatedFat 11 g, Sodium 989 mg, Sugar 3 g, Fat 24 g, ServingSize 4 to 6 Servings, UnsaturatedFat 0 g
CLASSIC CHICKEN A LA KING RECIPE
Steps:
- In a large saucepan over medium heat, melt the butter. Add the sliced mushrooms, green bell pepper, and green onion, then cook for about 5 minutes or until the vegetables are tender and most of the liquid from the mushrooms has evaporated.
- Blend in the flour, salt, and pepper and cook, stirring constantly, for 2 minutes.
- Gradually add milk, cream, or half-and-half along with 1 cup of the chicken broth, stirring constantly.
- Continue cooking over low to medium-low heat, stirring, until mixture is hot and thickened. Add more chicken broth, if necessary.
- Cook for about 2 minutes longer. Add the diced chicken and pimiento and heat through.
- Serve over toast points (see below) or rice, or spoon into baked puff pastry shells (see below).
- Sprinkle each serving with chopped parsley if desired.
Nutrition Facts : Calories 331 kcal, Carbohydrate 12 g, Cholesterol 87 mg, Fiber 2 g, Protein 20 g, SaturatedFat 11 g, Sodium 414 mg, Fat 22 g, ServingSize 8 servings chicken a la king, UnsaturatedFat 11 g
CHICKEN A LA KING
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
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
CHICKEN A LA KING WITH NOODLES
This is basically chicken pot pie without the pies. I made this recipe for the first time only a short while after I started cooking. I saw that I needed pie crusts, so I searched the pie section of the grocery store, but they only had graham cracker and chocolate crusts. I thought it was odd to put an entree in a graham cracker crust, but I trusted my mother's recipe and bought some. When I started to make it and she heard what I did, she nearly died laughing before she told me that the pie crusts I needed were in the freezer section. There wasn't time to go to the store, so I forgot the pie idea and just made some noodles instead. Live and learn.
Provided by SJG3483
Categories Chicken
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook the chicken and potatoes.
- Saute onion and mushrooms in margarine.
- Stir in peas, chicken, and potato.
- Heat the water and dissolve bouillon cubes.
- Add flour mixture and chicken mixture.
- Pour into a pan and bake (baking time will depend on how hot your ingredients are when you put them in. Remember, everything is already cooked, so don't overcook it!) While it is baking, prepare the noodles.
- Serve chicken over the noodles.
Nutrition Facts : Calories 525.6, Fat 8.8, SaturatedFat 2.3, Cholesterol 48.6, Sodium 359.4, Carbohydrate 79.3, Fiber 6.3, Sugar 5.9, Protein 31.3
EASY CHICKEN A LA KING
Make and share this Easy Chicken a La King recipe from Food.com.
Provided by Gregg
Categories Chicken
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients except the noodles in a heavy saucepan.
- cook over low heat for 10 minutes, stirring often.
- Serve over noodles, rice or toast.
MAKEOVER CHICKEN A LA KING CASSEROLE
Using reduced-fat soup, fat-free evaporated milk, reduced-fat process cheese, less butter and no added salt, this recipe is a great makeover to a classic. It is still deliciously creamy and it's a crowd-pleasure.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Cook noodles according to package directions. Meanwhile, in a large saucepan, combine the soup and milk. Cook and stir over medium heat for 2 minutes. Reduce heat; stir in cheese until melted. Add the chicken, celery, green pepper and pimientos. , Drain noodles; add to chicken mixture and mix well. Transfer to a shallow 2-qt. baking dish coated with cooking spray. 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 : Calories 306 calories, Fat 9g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 405mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
CHICKEN A LA KING
love the creamy taste of chicken, goes well with rice, as a topping for pasta noodles or scooped over puffed pastry cups
Provided by Pneuma
Categories Lunch/Snacks
Time 35m
Yield 1 big bowl, 6 serving(s)
Number Of Ingredients 10
Steps:
- cook mushrooms, bell pepper with butter, salt and pepper for 2-3 minutes.
- remove from heat and stir in flour.
- return to heat, stir 1 min then add broth and cream, bringing it to a boil, stirring constantly until slightly thickened.
- add the chicken into the pan and add pimento and heat through.
- Serve warm with your favorite long pasta noodles (spaghetti,angel hair,fettuccini) or warm rice or puffed pastry shells.
Nutrition Facts : Calories 351.2, Fat 31.5, SaturatedFat 19.5, Cholesterol 93.5, Sodium 806.3, Carbohydrate 13, Fiber 0.9, Sugar 1.3, Protein 5.6
CHICKEN A LA KING CASSEROLE
Make and share this Chicken a la King casserole recipe from Food.com.
Provided by Kim19068
Categories Chicken
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cook noodles according to direction.
- Meanwhile in a large saucepan,combine soup and milk.
- Cook and stir over medium heat for 2 minutes.
- Reduce heat and stir in cheese until melted.
- Add the chicken,celery,pimientos.
- Drain noodles,add to chicken mixture and mix well.
- transfer to a shallow 2qt dish coated with non stick cooking spray.
- Cover and bake at 400 for 20 minutes.
- Toss bread crumbs and butter,sprinkle over the top.
- Sprinkle with almonds.
- Bake uncovered for 10 to 15 minutes or until heated though and golden.
Nutrition Facts : Calories 294.8, Fat 13.7, SaturatedFat 5.4, Cholesterol 49.9, Sodium 667.9, Carbohydrate 32, Fiber 2, Sugar 3.4, Protein 11.5
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