Creamed Chicken a la King
This Chicken a la King is an old favorite and one that is a dream for the busy, budget-minded cook. A wonderful way to use leftover chicken, it is almost a deconstructed chicken pot pie. I like to prepare the thick chicken and vegetable sauce in my slow cooker, where, once the chicken is cooked through, it simmers until we are ready for dinner. To serve, ladle the Chicken a la King over rice, noodles, or (the hubby's favorite) biscuits, and dinner is done. This is my definition of real country comfort food, perfect to serve year-round, but ideal for a blustery autumn day.
3 chicken breasts
2 cans of cream of chicken soup (I've used cream of mushroom & loaded potato too...so it's OK to experiment)
1 cup of chicken broth
1 bag of frozen whole kernel corn
1 bag of frozen cut green beans
1 bag of peas and carrots, mixed
1 bag of biscuits, frozen
1/2 cup diced onion, optional
1/2 cup diced mushrooms, if desired
salt and pepper, to taste
Note - One could simply buy a rotisserie chicken and simply shred and heat it with the soups and vegetables for a quick-fix meal.
1. Spray slow cooker crock with cooking spray.
2. Add 3 chicken breasts to the bottom of the cooker.
3. Add all 3 bags of frozen vegetables.
4. Pour and spread the soup on top of the vegetables. Cover and cook on HIGH for 3-4 hours. Bake the biscuits as directed on the package in the final half hour.
5. Before serving, shred the chicken breasts and return to vegetable mix.
To serve - Ladle Chicken a la King over rice, biscuits or noodles.
-inspiration from The Casserole Cookbook, Culinary Arts Institute - 1956
other chicken recipes you might like...
Chicken Chilaquiles...better than nachos: Slow Cooker
Chicken & Dressing: Slow Cooker Chicken Dumpling Casserole
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