Best 16 Chicken Or Turkey A La King Recipes

CHICKEN (OR TURKEY) A LA KING

Steps:

• Cook and stir mushrooms and green pepper in margarine or butter over medium heat 5 minutes, remove from heat.
• Blend in flour, salt and pepper.
• Cook over low heat, stirring constantly, until the mixture is bubbly; remove from heat.
• Stir in instant bouillon, milk, water and reserved mushroom liquid.
• Heat to boiling, stirring constantly.
• Boil and stir 1 minute.
• Stir in chicken and pimiento; heat through.
• Serve over toast, hot mashed potatoes, waffles, rice or noodles.

QUICK CHICKEN OR TURKEY A LA KING

Steps:

• 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.

CHICKEN OR TURKEY A LA KING

Steps:

• 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.

CHICKEN OR TURKEY A LA KING

Steps:

• 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.

CHICKEN (OR TURKEY) A LA KING

Steps:

• 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.

CHICKEN A LA KING

Steps:

• Place a large, deep-sided skillet over medium-high heat with EVOO, 2 turns of the pan. Add the celery, onions, carrots and bay leaf and season with a little salt and pepper. Cook, stirring frequently, for about 7 to 8 minutes. Add the red bell pepper and continue to cook for an additional 2 to 3 minutes. Scoot the veggies over to the sides and add the butter to the center of the skillet. Once the butter has melted, add the flour and cook for about 1 minute. Whisk in the white wine, chicken stock and cream. Bring the liquids up to a simmer, then add the chicken pieces. Bring back up to a simmer and add the asparagus. Simmer the mixture until the chicken is cooked through and the asparagus is tender, about 10 to 12 minutes more. Cool and store for a make-ahead meal. Reheat over medium heat.
• To serve: Add the peas and tarragon to the a la King mixture and stir to combine. Adjust seasoning.
• Preheat the oven according to package directions for the puff-pastry shells. Arrange the shells on a nonstick baking sheet, then place in oven. Bake until golden, remove from oven and let cool.
• Serve mixture filling and spilling over the pastry cups, 2 per person. Garnish each dish with noodles and chives.

TURKEY à LA KING

Steps:

• Make a roux. In a small saucepan set over medium heat, melt 4 tablespoons of the butter. When it begins to foam, sprinkle the flour over it, and whisk to combine, then continue whisking until it begins to turn the color of straw, approximately 7-10 minutes.
• Slowly add 1 cup of the turkey stock to this mixture, and stir to combine. Add more stock to thin the sauce. Keep warm.
• Set a large sauté pan over medium-high heat, and add to it the remaining 2 tablespoons of butter. When it begins to foam, add the mushrooms, and cook, until the mushrooms have released their moisture and begun to get glossy and soft, approximately 7-10 minutes. Add the turkey, then the warm sauce and cream, and stir to combine. Add the peas, then cook, stirring occasionally, until the mixture is hot and has thickened slightly, approximately 7-10 minutes.
• Stir in the sherry, adjust seasonings and serve over biscuits or toast, rice or buttered noodles, garnished with the parsley.

CHICKEN A LA KING I

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.

CHEF JOHN'S CHICKEN A LA KING

Steps:

• Melt butter in a large skillet over medium-high heat. Add mushrooms and salt. Saute until mushrooms release their moisture. Continue cooking until moisture evaporates and mushrooms begin to brown, 8 to 10 minutes. Add shallots; cook and stir just until shallots soften, 3 or 4 minutes.
• Reduce heat to medium. Stir in flour to coat the mushrooms; cook until flour begins to turn golden, about 5 minutes, to form roux. Add peppers; cook and stir about 1 minute. Pour in sherry wine; allow to sizzle about 30 seconds. Stir in stock. Raise heat to medium-high and bring to a simmer. When it starts to bubble, reduce heat to medium-low and cook until slightly thickened, 10 to 15 minutes stirring occasionally. Add nutmeg and cayenne pepper.
• Stir in thyme, parsley, cream, and chicken. Reduce heat to low and cook until chicken is heated through, about 5 minutes. Check seasonings and adjust as needed. Top each serving with some chopped fresh chives.

CREAMY TURKEY A LA KING

Steps:

• In a large saucepan, melt butter. Stir in flour until smooth; gradually add broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Stir in the turkey, carrots, green beans, salt and pepper; heat through., Serve immediately with biscuits or cool and freeze in a freezer container for up to 3 months., To use frozen Turkey a la King: Thaw in the refrigerator overnight. Transfer to a saucepan; add chicken broth to thin if necessary. Cover and cook over medium-low heat until heated through, stirring occasionally. Serve with biscuits.

TURKEY A LA KING

Steps:

• In a large skillet, saute the onion, celery and green pepper in butter until tender. Stir in flour and sugar until a paste forms., Gradually stir in broth. Bring to a boil; boil until thickened, about 1 minute. Reduce heat. Add cream, turkey and mushrooms; heat through. Serve with toast.

TRADITIONAL CHICKEN A LA KING

Steps:

• In large saucepan, saute the mushrooms, carrots, onion and green pepper in butter until vegetables are crisp-tender. , In a large bowl, combine the flour, salt, pepper and sage; stir in milk and broth until smooth. Gradually add to vegetable mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened; Add peas and chicken. , Simmer, uncovered, for 4-6 minutes or until vegetables are tender. Serve with biscuits.

TURKEY A LA KING

Steps:

• 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.

CHICKEN à LA KING

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.

CHICKEN A LA KING

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.

TURKEY A LA KING FOR 2

Steps:

• In a small saucepan, saute mushrooms and green pepper in butter for 3-4 minutes or until crisp-tender. Stir in the flour, broth, milk, salt and pepper until blended. Bring to a boil; cook and stir 1-2 minutes or until thickened. , Add the turkey and pimientos; heat through. Serve with toast. ,