Mix chicken a la king and soup powder in a saucepan.
Add water.
Bring to a boil.
Cook and drain macaroni.
Add to chicken a la king mixture and toss to coat pasta.
This is good served with any pasta or rice.
Cook macaroni and cheese following package directions.
Instead of adding milk, add chicken a'la king.
Mix well.
This is one of my family's favorites.
They fight over the leftovers.
Enjoy! lindaWWJD.
Make chicken broth by steaming chicken in 2 cups water. Debone chicken.
Heat cream of mushroom soup, chicken a la king, chicken broth and 1/2 pound American cheese.
Add mushrooms, then cook broccoli and spaghetti as directed on packages.
Cook and stir drained mushrooms and green pepper in butter 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 until boiling, stirring constantly.
Boil and stir for 1 minute.
Stir in turkey and pimento.
Heat through.
Serve over croissants, biscuits, noodles, or rice.
Cook green pepper and celery in boiling water until tender; drain.
Blend condensed soup and skim milk.
Add green pepper, celery, mushrooms, turkey and pimento.
Add salt and pepper; heat slightly over low heat.
Cut toast into triangles; place in small bowl, tips up.
Spoon turkey mixture over tips.
Spread one can chicken a la King in oblong casserole dish. Place 2 to 3 tablespoons grated cheese down center of tortilla; sprinkle with 1 1/2 teaspoons chopped onion.
Roll tortilla up to form enchilada.
Place seam side down on a la King in dish.
Make number of enchiladas desired and place in dish.
Cover with second can of a la King.
Sprinkle with additional cheese.
Bake at 350\u00b0 for 30 to 40 minutes until bubbly.
In a large skillet, cook and stir mushrooms and green pepper in margarine 5 minutes.
Blend in flour, salt and pepper.
Cook over low heat, stirring, until mixture is bubbly.
Remove from heat.
Stir in cream, broth and mushroom liquid.
Heat to boiling; stir constantly.
Boil and stir 1 minute.
Stir in chicken or turkey.
Heat.
Melt butter in pan.
Blend in flour, salt and pepper; cook over low heat until bubbling.
Remove from heat and stir in broth and cream or milk.
Bring to a boil and boil for 1 minute, stirring constantly.
Stir in cut up turkey, mushrooms and green pepper. Just before serving, add sherry or sake.
Serve over rice, noodles, toasted bread, etc.
Serves 6.
In a medium saucepan, saute green pepper in butter/margarine till tender.
Remove green pepper.
Blend in flour, then slowly stir in milk.
Add soup and heat slowly, stirring constantly.
Add vegetables, chicken or turkey, and green pepper.
Cook on low heat about 10 minutes longer.
Season with salt and pepper, to taste.
Serve on patty shells, toast, rice or noodles.
In a large skillet over medium heat, melt butter. When it starts to sizzle, add green onions and red peppers; saute until soft, about 2 minutes. Add bechamel sauce and stir well. Add turkey and frozen peas; season with ground black pepper and salt. Cook for 10 minutes or until heat through.
Meantime, toast bread or buns. Place 2 slices of bread per plate and two slices of hard boiled eggs. Spoon generously the bechamel mixture over and top with more sliced boiled eggs; serve immediately. 2 servings.
full.
Blend a little milk at a time into the
Melt butter or margarine.
Add mushroom soup, milk, broth and vegetables.
Add chicken or turkey (cut up into bite size pieces last).
Thicken with a little cornstarch and water.
Serve with or over rice or noodles or put into pie shells and bake according to directions on box.
If you like more vegetables or want to stretch the meal, add more, but be sure to rinse off the vegetables well. Add salt and pepper to taste.
Saute mushrooms and set aside.
In a large sauce pan, melt butter and add flour, whisking until thick.
Gradually add milk while whisking until you get a thick sauce.
Add all ingredients except mayonnaise and stir until thoroughly mixed.
Add mayonnaise last and stir thoroughly.
Season with salt & pepper to taste.
Saute bell pepper and mushrooms in butter in a deep pan over medium heat for 5 minutes, stirring occasionally.
Add flour, salt, and pepper, stirring until it blends inches.
Cook over low heat, stirring constantly, until bubbly. Remove from heat.
Stir in milk, broth and the liquid from the mushrooms.
Return to low heat, stirring constantly until it boils, then boil for 1 minute.
Add chicken (or turkey) and pimientos, stirring well, and heating un til thoroughly hot.
Serve on puff pastry shells, toast points, or rice.
Brown turkey in skillet with olive oil, and set aside. Saute onions and celery in olive oil and add garlic when almost tender.
In a big pot, add pimentos, Worcestershire sauce, soups, milk, veggies and seasonings. Simmer low for 30 minutes. Add the turkey and skillet contents.
Heat through and serve over noodles.
rusts off bread.
Using a rolling pin, roll each slice
In a large skillet over medium low heat, cook butter until golden brown. Saute mushrooms until tender. Stir in flour until smooth. Slowly whisk in chicken broth, and cook until slightly thickened. Stir in cream, turkey and peas. Reduce heat to low, and cook until thickened. Season with salt and pepper.
For sauce, melt butter or margarine in a large saucepan.
Stir in flour, salt, and pepper.
Add the milk, water and bouillon all at once.
Cook and stir over medium heat until thick and bubbly.
Stir in the chicken or turkey, mushrooms, peas and pimiento.
Continue to stir and cook until sauce bubbles again.
Serve over toast points, English muffins or biscuits.
In pan, melt margarine; add mushrooms and green onion and saute.
Blend in flour.
Gradually stir in milk and broth.
Cook until mixture boils and thickens.
Add cubed turkey.
Serve on Pepperidge Farm pastry shells.
In a medium skillet over high heat,