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.
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.
or baking chicken.
Bake chicken breast using recipe Or use recipe Recipe #234465. Cool
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.
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.
il.
Add the diced chicken pieces, season with the Paprika
medium skillet, bring wine & chicken broth to a boil. Add
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.
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.
Blend melted butter with all-purpose flour.
Add chicken broth and milk.
Cook, stirring constantly, over low heat until sauce is thick.
Add salt, diced and cooked chicken, broiled and sliced mushrooms (drained) and chopped pimiento.
Heat through.
Serve over hot toast points.
Makes 5 servings.
In saucepan melt butter.
Stir in flour, salt and pepper.
Add milk and chicken broth at once.
Whisk until thick and bubbly.
Stir in chicken, pimento and mushrooms; heat through.
Pour over toast points.
In sauce pan, saute mushrooms in butter. Add salt, pepper and flour. Stir till smooth. Gradually add broth and cream, stirring constantly until thick. Add chicken and pimentos. Heat well.
Cook mushrooms and green pepper in
margarine over medium heat; blend in salt and pepper.
Cook over slow heat, stirring constantly until mixture is bubbly.
Remove from heat; stir in bouillon, milk, water and mushroom liquid.
Heat to boiling.
Boil 1 minute, then stir in chicken and pimento; heat through.
Serve over rice or toast.
Saute green pepper and mushrooms in margarine.
When cooked, add sherry and chicken.
Add cream sauce.
Season to taste.
Just before serving, add egg yolks beaten in small amount of cream sauce.
Simmer for 1/2 minute.
Do not boil.
After egg yolks are added, serve over hot toast.
Serves 4.
Dice up chicken and saute in a skillet