Best Chicken A La Can Can Recipes

CHICKEN A' LA CAN CAN

Chicken A' La Can Can image

Chicken A' La Can Can is an easy and quick recipe, perfect for the busy family. I always use 98% fat-free soups. (For some reason, it will only post the 98% fat-free cream of celery soup as simply low fat.) It is from a church cookbook and the notation beside it says that it was used to serve large groups. Our family really has enjoyed it over the years. One and a half cups of cubed chicken may be substituted for the canned chicken.

Provided by eHelen

Categories Chicken Breast

Time 12m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 (10 3/4 ounce) can 98% fat-free cream of chicken soup
1 (10 3/4 ounce) can low-fat cream of celery soup
10 3/4 ounces water
1 (6 ounce) can boneless chicken
1 (10 3/4 ounce) can Minute Rice (Use an empty soup can to measure.)

Steps:

Combine soups, water, and chicken in a stovetop pot.
Add Minute Rice, right from the box.
Stir to mix.
Bring quickly to a boil.
Cover and reduce heat.
Simmer 7 minutes.

Nutrition Facts : Calories 381, Fat 7.1, SaturatedFat 1.9, Cholesterol 31.9, Sodium 38.9, Carbohydrate 62.7, Fiber 1.4, Protein 13.9

CHICKEN A LA CAN-CAN

Chicken A La Can-can image

Time 35m

Yield 4

Number Of Ingredients 5

Ingredients

1 can (10.75 ounce size) cream of chicken soup
10 ounces water
2 cups chicken, cooked, deboned, cut into bite-size pieces
1 1/2 cup instant rice
French fried onions, optional

Steps:

Preheat the oven to 350 degrees F. Grease a 9x13 baking dish. In a bowl, stir together the cream of chicken soup and water until completely blended. Stir in the chicken and instant rice. Pour the mixture into the prepared baking dish. Top with French fried onions (if using). Place the baking dish in the oven and bake at 350 degrees F for 30 minutes or until bubbly in the center. Serve hot.

Nutrition Facts :

CHICKEN A LA KING

Chicken a la King image

Toss poached chicken breasts with a savory mushroom sauce for Food Network Kitchen's Chicken a La King recipe.

Provided by Food Network Kitchen

Categories main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 23

Ingredients

1/4 cup plus 1 tablespoon unsalted butter
2 large shallots, minced
6 tablespoons all-purpose flour
1/4 cup dry sherry
3 3/4 cups chicken broth, homemade or low-sodium canned
6 sprigs plus 1 tablespoon minced flat-leaf parsley
1 sprig fresh thyme
1 teaspoon kosher salt, plus more, to taste
1/2 teaspoon freshly ground black pepper, plus more, to taste
Pinch cayenne pepper
Pinch freshly grated nutmeg
1/2 pound shiitake mushrooms, trimmed and cut into 1/2-inch slices
1/2 cup creme fraiche or heavy cream
4 cups 1-inch cubed poached chicken, recipe follows
1 tablespoon snipped fresh chives
Serving suggestions: Buttered noodles, toast points, biscuits, or crepes
10 sprigs parsley
2 sprigs fresh thyme
1 small onion, halved
1 small carrot, halved
1 stalk celery, halved
3 pounds chicken breasts halves, on the bone and fat trimmed
5 to 6 cups chicken broth, homemade or low-sodium canned

Steps:

In a large saucepan over medium heat, melt 1/4 cup of the butter, and saute the shallots until softened, about 4 to 5 minutes. Sprinkle in the flour, and cook, stirring with a wooden spoon for 2 minutes. Whisk in the sherry and broth and bring to a boil while stirring. Add the parsley and thyme sprigs, lower the heat to maintain a gentle simmer. Cook the sauce for 30 minutes, stirring frequently.
Meanwhile, heat the remaining butter in a large skillet over medium-high heat, saute the mushrooms until golden brown, about 5 minutes. Season with salt and pepper. Strain the sauce into mushrooms and season with the salt, pepper, cayenne, and nutmeg. Whisk in the creme fraiche.
Add the minced parsley, chicken, and chives to the sauce, and bring to a simmer. Adjust seasoning with salt and pepper. Serve immediately over noodles, toast points, split baking powder biscuits or wrapped in crepes.
Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, and cool the chicken in the liquid for 30 minutes.
Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into cubes. Discard the bones and skin.
Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.
Yield: 4 to 6 servings