Originally From
Sprung From
Imported From
Chicken a la King
ketherian wants to cook this
8
American
Dinner
prep: 10 min / cook: 30 min / total: 40 min
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 cup onion, chopped
- 2 cups mushrooms, sliced
- 1/4 cup flour
- 1 1/2 cups milk
- 1 1/2 cups chicken stock
- 1/2 teaspoon pepper
- 1/2 to 1 teaspoon salt - depending on how salty the chicken stock is
- 1 1/2 cups carrots, julienned & cooked to crisp tender (3 min. on high in the microwave)
- 1 cup peas, frozen
- 7 cups cooked and shredded chicken
- 2 tablespoons fresh parsley, chopped
- 8 biscuits - I used Pillsbury Grands Buttermilk Biscuits or 8 slices of toast
In a large pot over medium high heat, add the butter and olive oil.
When the butter has melted, add the onion and mushrooms.
Saute for about 8 - 10 minutes.
Stir in the flour and cook for 1 minute.
Slowly add the milk and chicken stock, stirring constantly, and bring to a boil.
Cook for 3 - 5 minutes or until the sauce is thickened and coats the back of a spoon.
Season with pepper, salt and allspice.
Stir in carrots, peas, chicken, and parsley. Continue cooking until heated through.
Serve over biscuits or toast.
When the butter has melted, add the onion and mushrooms.
Saute for about 8 - 10 minutes.
Stir in the flour and cook for 1 minute.
Slowly add the milk and chicken stock, stirring constantly, and bring to a boil.
Cook for 3 - 5 minutes or until the sauce is thickened and coats the back of a spoon.
Season with pepper, salt and allspice.
Stir in carrots, peas, chicken, and parsley. Continue cooking until heated through.
Serve over biscuits or toast.
