CHICKEN  ALA KING   

- sent by Angela Bunda of Des Plaines, IL

 

Prep. Time:     15 minutes ( approx. )

Cooking Time: 15 minutes ( approx. )

Makes 4 servings

 

Ingredients:

 

2 Cups     Cooked and diced chicken, preferably chicken breast or chicken tenders

4 Cups     Water ( for cooking chicken )

2 Tbsps.   Extra Virgin Olive Oil

2 Tbsps.   Unsalted butter

4 Tbsps.   Bell Pepper, chopped

4 Tbsps.   Carrots, chopped

1 Clove     Garlic, minced

4 Tbsps.   Flour

1  4oz.Jar  Slices Mushrooms or 1/2 Cup Fresh White Mushrooms

1 Cup       Chicken Broth ( from cooking the chicken )

1 Sm. Jar  Roasted Red Peppers ( Pimiento ), chopped

1 Cup       2% Milk or Half & Half

 1 Tsp.      Poultry Seasoning

                Salt & Pepper to taste

2 Tbsps.    Chopped Parsley to garnish ( optional )

1 8oz.       Ready-to-bake dinner rolls/crescents

 

Procedure:

 

Pre-heat oven according to directions on biscuit package.

 

Clean and dice chicken to bite-size pieces Boil water and cook chicken until tender

adding some salt and pepper. While cooking chicken, prepare and chop veggies.

 

In a deep pot/casserole combine extra virgin olive oil and butter. Saute bell pepper, carrots and mushrooms, and garlic ( don't brown garlic ) Add flour.

 

When flour is bubbly, add chicken broth, pimiento, milk. Stir until mixture thickens. Add chicken and simmer for a few minutes until well combined. Garnish and serve with ready-to-bake biscuits.