Best Chicken A La Queen Recipes

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SUPER FAST AND EASY CHICKEN A LA KING



Super Fast and Easy Chicken a la King image

Faster than a speeding bullet! More tasty than a locomotive! Able to fill hungry tummies in a single bound! It's Super-King!!

Provided by Marie

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Yield 8

Number Of Ingredients 5

3 (10.75 ounce) cans condensed cream of chicken soup
3 (10.75 ounce) cans condensed cream of mushroom soup
2 cups water
1 (15 ounce) can peas
1 pound boneless chicken breast halves, cooked and diced

Steps:

  • Combine cream of chicken soup, cream of mushroom soup and water in a large pot or saucepan over medium low heat. Add chicken and cook, stirring, until heated through. Stir in peas, heat through, and serve over toast.

Nutrition Facts : Calories 331.6 calories, Carbohydrate 20.8 g, Cholesterol 51.7 mg, Fat 17.7 g, Fiber 1.6 g, Protein 21.8 g, SaturatedFat 4.6 g, Sodium 1620.7 mg, Sugar 3.9 g

CHICKEN A LA QUEEN ;)



Chicken a La Queen ;) image

This is a scrumptious dish I got from the Rachel Ray show. I think she made it faster, but I take a bit longer in the kitchen. ;) I also added 1 - 2 tsp poultry seasoning,sprinkle of creole seasoning,salt and pepper to taste in my attempt at this. (for ZWT3 - Southern spin on a chicken pot pie- comfort food!)

Provided by Mommy Diva

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 17

8 puff pastry shells (recommended brand Pepperidge Farms Since most puff pastry shells come in packages of six, buy two, a)
3 stalks celery ribs, thinly sliced on a long angle
1 large onion, finely chopped
2 carrots, thinly sliced on a long angle
1 bay leaf (fresh or dry)
1/2 red bell pepper, thinly sliced into strips
salt & freshly ground black pepper
3 tablespoons butter
3 tablespoons flour
1/2 cup white wine
1 quart chicken stock
1 cup heavy cream
4 boneless skinless chicken breasts, cut into bite-size pieces
1/2 lb thin asparagus, cut into one-inch pieces on a long angle
1 cup frozen peas
5 -6 sprigs fresh tarragon, leaves stripped and roughly chopped
2 tablespoons extra virgin olive oil

Steps:

  • Preheat oven as directed on package for pastry.
  • Place pastry shells on a non-stick baking surface then place in oven.
  • Bake pastries until golden.
  • Remove from oven and let cool.
  • In a large, deep skillet add approximately 2 tablespoons oil to medium high heat.
  • Add celery, onions, carrots, bay leaf and a little salt and pepper to taste.
  • Cook, until the veggies start to get tender, stirring frequently, about 5 minutes.
  • Add the red bell pepper and cook for an another 2-3 minutes.
  • Push the veggies to the edge and add the butter to the center of the pan.
  • Once melted, add the flour and cook for about a minute.
  • Whisk in white wine, chicken stock and cream.
  • Bring to a simmer then add the chicken pieces.
  • Once simmering again, add the asparagus. Continue to simmer until the chicken is cooked through and the asparagus is tender, about 10-12 minutes.
  • Add peas and tarragon and stir to combine. Add salt and pepper to taste.
  • Place 2 shells on each dinner plate and fill each shell with the chicken mixture. Place pastry lid on top and garnish with a sprig of tarragon.
  • Enjoy ;)!

Nutrition Facts : Calories 1197.7, Fat 78.1, SaturatedFat 30.4, Cholesterol 180.1, Sodium 834.2, Carbohydrate 73.5, Fiber 6.4, Sugar 11.7, Protein 46.3

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