Chicken à La Queen Recipes

SUPER FAST AND EASY CHICKEN A LA KING

Steps:

• Combine cream of chicken soup, cream of mushroom soup and water in a large pot or saucepan over medium low heat. Add chicken and cook, stirring, until heated through. Stir in peas, heat through, and serve over toast.

CHICKEN A LA QUEEN ;)

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 ;)!

CHICKEN à LA QUEEN

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.