Cook and chop up 4 chicken breasts.
Add cream of chicken and mushroom soup, then, mix chicken ala king, chopped small onion, Cheddar cheese (grated) and chicken broth to mixture for moisture. Place in casserole and top with can of dried onion rings.
Bake in oven at 350\u00b0 until bubbles through and through.
Place tamales in casserole dish. Mix chicken ala king and Ro-Tel tomatoes together. Pour over tamales. Add grated cheese to cover top. Bake at 350\u00b0 until cheese is melted and hot throughout, 20 to 30 minutes.
Combine and cook all day in slow cooker.
Push bread with thumb and index finger into muffin tins and toast in oven at 450\u00b0 about 10 minutes.
Dip Chicken Ala King into bread cups on everyone's plate.
In large skillet, cook and stir onion and pineapple in butter until onion is tender.
Stir in chicken ala king, shrimp and lemon juice; heat through.
Serve on rice; sprinkle with bacon.
Makes 4 to 6 servings.
Layer tamales in a 9-inch by 13-inch casserole dish (no smaler). You will have two rows of twelve tamales.
Mix green chilies and olives; sprinkle over tamales.
Mix Chicken ala King and evaporated milk. Spread over the tamales.
Top with cheese.
Bake at 325\u00b0F for 45-60 minutes or until it bubbles.
After baking, allow dish to sit for 10-15 minutes before serving.
stirring constantly.
Stir in chicken and pimento. Heat through.
or baking chicken.
Bake chicken breast using recipe Or use recipe Recipe #234465. Cool
il.
Add the diced chicken pieces, season with the Paprika
Break the tamales into fourths; line them in a 13 x 9 Pyrex dish. Mix together the Chicken a la King, the evaporated milk and green chilies; pour over tamales. Sprinkle top with Cheddar cheese. Bake at 350\u00b0 for approximately 25 minutes until done.
Saute onion in butter.
Blend in flour& salt.
Add broth.
Cook& stir until thickened.
Add chicken& vegetables.
Heat until bubbling.
Pour into casserole dish.
Cut biscuits into fourths, and place on top of casserole.
Bake at 425 for 8-10 minutes.
Cook noodles as directed.
Mix all other ingredients together in a casserole dish.
Add the noodles and fold in to mix well. Microwave on High for 5 to 10 minutes (depending on wattage) or bake in a 350\u00b0 oven for 30 minutes.
Yield:
serves 6.
In 2-quart casserole, melt butter on High in microwave for 45 to 60 seconds.
Stir in flour until smooth.
medium skillet, bring wine & chicken broth to a boil. Add
Take wrappers off tamales and cut into bite sized pieces. Place in a greased (Pam) 9 x 13-inch baking dish.
Mix next three ingredients (milk, chicken and chilies) and pour over tamales.
Add chunks of chicken.
Top with cheese.
Bake, covered, at 375\u00b0 for 20 to 30 minutes or until bubbly and hot.
Combine all ingredients (except rice) in a crock pot. Stir to mix well.
Cover and cook on low 6-9 hours (high 2 1/2 -3 1/2 hours).
Cook rice as directed.
Serve Chicken A La King over a mound of rice.
Place cooked noodles in large casserole dish.
Reames noodles are the best (frozen food department).
Mix soup, milk (broth) and salt.
Heat, stirring in cheese until melted.
Add remaining ingredients.
Pour over noodles.
Top with buttered bread crumbs. Bake at 400\u00b0 for 20 minutes.
Cut chicken into bite size pieces.
Place in slow cooker.
Using a medium bowl, stir soup, flour and pepper until blended.
Pour over chicken but DO NOT STIR.
Cover and cook on Medium for 2 and 1/2 hours or on LOW for 5 to 5 and 1/2 hours or until chicken is very tender.
Stir in peas and onions, pimiento, paprika celery salt, if desired and cayenne pepper.
Cover and cook for 20 to 30 minutes or until vegetables are tender.
Serve over rice or in patty shells.
Serve with fresh fruit.
Saute mushrooms and green pepper in butter about 5 minutes. Blend in flour, salt and pepper over low heat.
Remove from heat. Stir in broth, cream and mushroom liquid.
Stir constantly until thickened and comes to a boil.
Boil 1 minute.
Stir in chicken and chopped pimentos.
Serve over pastry puff shells (these can be bought frozen).
This dish can be frozen!
hickens and bubbles.
Add chicken and heat, stirring occasionally.
Boil chicken for 20 minutes.
Cool and then cut into cubes. Mix other ingredients.
Heat in saucepan and add chicken.
Serve over rice.