Best 6 Chicken A La Yummy Recipes

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Welcome to the world of culinary delights, where flavors dance and aromas tantalize the senses. Today, we embark on a journey to discover the secrets of cooking "Chicken à la Yummy," a dish that lives up to its name with its irresistibly succulent chicken nestled in a symphony of vibrant flavors. Prepare to be captivated by a symphony of tastes and textures that will leave you craving more. So, gather your ingredients, sharpen your knives, and let's dive into the realm of culinary exploration to create a masterpiece that will delight your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN A LA KING I



Chicken a la King I image

Easy and elegant chicken dish. It's a great way to use leftover chicken or turkey. Green pepper and red pimientos make this a pretty dish to serve at Christmas or anytime. Serve over cooked rice, toast, or noodles. Can be made ahead and reheated.

Provided by Colleen B. Smith

Categories     Meat and Poultry Recipes     Chicken

Yield 7

Number Of Ingredients 11

1 (4.5 ounce) can mushrooms, drained, liquid reserved
1 green bell pepper, chopped
½ cup butter
½ cup all-purpose flour
1 teaspoon salt
¼ teaspoon ground black pepper
1 ½ teaspoons chicken bouillon powder
1 ½ cups milk
1 ¼ cups hot water
4 cooked, boneless chicken breast halves, chopped
4 ounces chopped pimento

Steps:

  • Cook and stir drained mushrooms and green pepper in butter or margarine 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 to boiling, stirring constantly. Boil and stir for 1 minute.
  • Stir in chicken and pimiento. Heat through.

Nutrition Facts : Calories 304.7 calories, Carbohydrate 12 g, Cholesterol 86.5 mg, Fat 19.2 g, Fiber 1.3 g, Protein 20.8 g, SaturatedFat 10.4 g, Sodium 733.9 mg, Sugar 3.8 g

LONG LIVE THE CHICKEN A LA KING!



Long Live The Chicken a la King! image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

1 tube jumbo bake-off biscuits (recommended: Pillsbury brand "Grands"), available on dairy aisle
A sprinkle cayenne (spicy) or sweet paprika (mild)
1 cup dry white wine
2 cups chicken broth
1 bay leaf
4 pieces boneless, skinless chicken breasts
1 tablespoon vegetable oil or extra-virgin olive oil, 1 turn of the pan
2 tablespoons butter
1/2 pound small white mushrooms, sliced
1/2 small white onion, chopped
2 tablespoons all-purpose flour
3 tablespoons chopped pimentos
1 cup frozen green peas
2 tablespoons chopped flat-leaf or curly parsley

Steps:

  • Preheat oven according to package directions for biscuits. Arrange biscuits on nonstick baking sheet and sprinkle with a little ground cayenne pepper or sweet paprika then place biscuits into a preheated oven. Bake until golden, remove biscuits from oven and then cool.
  • In a medium skillet, bring 1 cup white wine and 2 cups chicken broth and 1 bay leaf to a boil. Slide in chicken breasts and gently poach them in simmering broth and wine for 10 to 12 minutes.
  • Preheat a second skillet over medium heat. Add oil and butter. When butter melts into oil, add mushrooms and onion and cook 5 minutes until tender. Add flour and cook another minute.
  • Pull chicken from broth and set on cutting board. Ladle cooking liquid into the mushrooms, whisking it in. Add 2 to 2 1/2 cups of liquid and discard the bay leaf. Add pimentos and peas to the sauce. Dice chicken into bite-size pieces and slide into bubbling sauce.
  • Split the biscuits, place bottoms on dinner plates and cover with ladles of Chicken a la King. Cap with biscuit tops and garnish with chopped parsley.

CHICKEN A LA KING CASSEROLE



Chicken A La King Casserole image

This versatile recipe was given to me by my sister-in-law when I was a new bride 37 years ago. It has been enjoyed by our family and guests and at potluck suppers more times than I can count. Folks love the chicken and noodles in a delectable cheese sauce.-Eleanor McElroy, Kernersville, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 12

8 ounces uncooked wide egg noodles
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
2/3 cup evaporated milk
1/2 teaspoon salt
6 ounces cubed process cheese (Velveeta)
2 cups diced cooked chicken
1 cup diced celery
1/4 cup diced green pepper
1/4 cup diced pimientos
3/4 cup dry bread crumbs
3 tablespoons butter, melted
1/4 cup slivered almonds

Steps:

  • Cook noodles according to package directions. Meanwhile, in a large saucepan, combine the soup, milk and salt. Cook and stir over medium heat for 2 minutes. Reduce heat; stir in cheese until melted. Add chicken, celery, green pepper and pimientos. , Drain noodles; add to chicken mixture and mix well. Transfer to a greased shallow 2-qt. baking dish. Cover and bake at 400° for 20 minutes. Toss bread crumbs and butter; sprinkle over the top. Sprinkle with almonds. Bake, uncovered, for 10-15 minutes or until heated through and golden.

Nutrition Facts :

CHICKEN A LA KING



Chicken A La King image

I copied this out of a magazine years ago while traveling with my husband, who was in the army. This is also delicious served over biscuits.-Polly Hurst, Flemingsburg, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 9

1/4 cup butter, cubed
1/3 cup all-purpose flour
1/2 teaspoon salt
1 cup chicken broth
1 cup milk
2 cups cubed cooked chicken
1 can (4 ounces) mushroom stems and pieces, drained
1 jar (2 ounces) diced pimientos, drained
Toast points

Steps:

  • In a large saucepan, melt butter; stir in flour and salt until smooth. Add the broth and milk; bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Stir in the chicken, mushrooms and pimientos; heat through. Serve with toast points.

Nutrition Facts : Calories 323 calories, Fat 19g fat (10g saturated fat), Cholesterol 101mg cholesterol, Sodium 839mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 1g fiber), Protein 25g protein.

CHICKEN à LA KING



Chicken à la King image

Chicken à la King has an unclear origin, but some very clear requirements and this recipe meets them all, including: chicken (of course), creamy sauce, pimientos and cooked vegetables. What you might not expect from this recipe is that it's actually a lighter meal, boasting extra veggies and coming in under 400 calories per serving.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 11

1/2 cup butter
1 small green bell pepper, chopped (1/2 cup)
3 ounces fresh mushrooms, sliced (3 ounces)
1/2 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups milk
1 1/4 cups Progresso™ chicken broth (from 32-ounce carton)
2 cups cut-up cooked chicken or turkey
1 jar (2 ounces) diced pimientos, drained
3 cups hot cooked rice or 12 slices toasted baguette

Steps:

  • Melt butter in 3-quart saucepan over medium-high heat. Cook bell pepper and mushrooms in butter, stirring occasionally, until bell pepper is crisp-tender.
  • Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and pimientos; cook until hot. Serve over rice.

Nutrition Facts : Calories 395, Carbohydrate 35 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 1 g, Protein 20 g, SaturatedFat 5 g, ServingSize 1 1/2 Cups, Sodium 660 mg

CHICKEN A LA QUEEN



Chicken a la Queen image

Chicken, fresh vegetables, and tarragon in a cream sauce works great served with biscuits or pastry shells, and makes a quick and elegant dinner.

Provided by kelly24095

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h10m

Yield 6

Number Of Ingredients 16

1 (10 ounce) can large refrigerated flaky biscuits
1 (3 pound) rotisserie-roasted chicken
2 tablespoons olive oil
1 large onion, chopped
1 cup shredded carrots
1 cup fresh mushrooms
salt and ground black pepper to taste
½ red bell pepper, sliced into thin strips
3 tablespoons butter
3 tablespoons all-purpose flour
½ cup white wine
4 cups chicken broth
1 cup heavy whipping cream
½ pound fresh asparagus, trimmed and cut into 1 inch pieces
1 cup frozen petite peas, thawed
1 tablespoon chopped fresh tarragon

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Place the biscuits 1 to 2 inches apart on an ungreased baking sheet.
  • Bake in the preheated oven until the biscuits are golden brown, 13 to 17 minutes. Remove biscuits to cool, and set aside. Cut meat from the rotisserie chicken into bite-size pieces, and set aside.
  • Heat the olive oil in a skillet over medium heat. Stir in the onion, carrots, mushrooms, salt, and black pepper. Cook and stir until the onion has softened, the carrots are tender, and the mushrooms have released their liquid, about 7 minutes. Stir in the red bell pepper and cook for 2 more minutes. Remove from heat and set aside.
  • Melt the butter in a saucepan over medium heat. Whisk in the flour to form a thick paste. Continue cooking, whisking constantly, until the flour has lost its raw smell, about 5 minutes. Whisk in the white wine, increase the heat to medium-high, and simmer for 1 minute. Whisk in the chicken broth and whipping cream and bring the sauce to a boil. Reduce the heat, stir in the shredded chicken, and simmer for 7 minutes.
  • Pour the chicken mixture into the skillet containing the vegetables and adjust the heat to medium. Add the asparagus and cook until the asparagus pieces are tender, about 4 minutes. Stir in the peas and tarragon and mix well.
  • Place a split biscuit on each plate and pour the chicken mixture over the biscuits.

Nutrition Facts : Calories 765.8 calories, Carbohydrate 35 g, Cholesterol 182.4 mg, Fat 49 g, Fiber 3.6 g, Protein 42.5 g, SaturatedFat 19.9 g, Sodium 672 mg, Sugar 8.4 g

Tips:

  • Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and prevent any scrambling.
  • Choose the Right Chicken: For this recipe, boneless, skinless chicken breasts or thighs are the best choices. They cook quickly and evenly, and they're easy to shred or slice.
  • Use a Variety of Vegetables: Don't be afraid to experiment with different vegetables in your fajitas. Some popular choices include bell peppers, onions, mushrooms, and zucchini. You can also add corn, black beans, or tomatoes.
  • Season Generously: Fajitas are all about flavor, so don't be shy with the seasonings. A good fajita seasoning blend will typically include chili powder, cumin, paprika, garlic powder, and onion powder. You can also add a bit of cayenne pepper for some heat.
  • Cook the Chicken Properly: The key to tender, juicy chicken is to cook it over medium-high heat. This will help to sear the outside of the chicken and keep the inside moist.
  • Don't Overcook the Vegetables: Vegetables should be cooked until they are tender-crisp. Overcooked vegetables will become mushy and lose their flavor.
  • Serve Immediately: Fajitas are best served immediately after they are cooked. This will help to keep the chicken and vegetables warm and flavorful.

Conclusion:

Chicken fajitas are a delicious and easy-to-make meal that can be enjoyed by people of all ages. With a little planning and preparation, you can have a tasty and satisfying meal on the table in no time. So next time you're looking for a quick and easy dinner, give chicken fajitas a try!

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