Best Joanna Lunds Classic Chicken A La King Recipes

JOANNA LUND'S CLASSIC CHICKEN A LA KING

Joanna Lund's Classic Chicken a La King image

This is from JoAnna Lund's cookbook "Cooking Healthy Across America". It's so easy to prepare! I used boiled chicken that I boiled and shredded the day before so this made for a quick and easy weeknight meal. We served it over Texas Toast but I'm sure it'd be just as good over noodles, rice or mashed potatoes. Note: the recipe calls for 1 1/2 c of peas, but the family doesn't like peas that much so I just used about 3/4 cup.

Provided by Troop Angel

Categories One Dish Meal

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 (12 ounce) jar fat free chicken gravy
1 1/2 cups frozen peas, thawed
1 (2 ounce) jar chopped pimiento, undrained
1/8 teaspoon ground sage
1 teaspoon dried parsley flakes
1/8 teaspoon black pepper
2 cups diced cooked chicken breasts
3/4 cup nonfat sour cream

Steps:

In a large skillet, combine chicken gravy, peas, and undrained pimiento.
Stir in parsley flakes, sage and black pepper.
Add chicken.
Mix well to combine.
Cook over medium heat for 5 minutes, stirring occasionally.
Stir in sour cream.
Lower heat and simmer for 3-4 minutes or until heated through, stirring often.
Serve and enjoy!

Nutrition Facts : Calories 226.2, Fat 6.3, SaturatedFat 2, Cholesterol 63.1, Sodium 339.2, Carbohydrate 15.3, Fiber 2.5, Sugar 6.4, Protein 26.1

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

Ingredients

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