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Classic Chicken á la King Main Dishes & Casseroles
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Submitted by Linda Thibodeaux
on Tuesday, July 20, 2004
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| Makes: | 4 servings |
| Prep Time: | 25 minutes |
| Cook Time: | 15 minutes |
| Ready In: | 40 minutes |
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Extra chicken and no idea as to what to serve for a different kind of breakfast? This recipe will serve the bill and reap you ooh's and ahhh's and c'est si bon chere!!!! |
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| Ingredients |
| 1 1/2 cup diced chicken stewing chicken |
3 tbsp flour |
| 1/2 tsp salt |
1/8 tsp black pepper |
| 1 cup milk |
1 cup chicken stock (can be made with Wylers Chicken Granules or Bouillion Cube) |
| 2 egg yolks |
1 cup mushrooms |
| 1 tsp grated onions |
3 tbsp chicken fat or oil |
| 1 small pimiento cut in 1/2 strips (or 1/2 small container) |
1/2 tsp paprika |
| parsley optional |
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| | | Directions | Place the 3 T flour, 1/2 t salt and 1/8 t pepper in the top half of a double boiler. Gradually add 1/2 c milk and 1 c chicken stock stirring until smooth. Cook over direct heat until thick.
Beat 2 egg yolks and add 1/2 cup milk. Add to the above mixture and place over hot water in the double boiler. Cook for three minutes and remove from heat.
Wash mushrooms, slice and steam for two minutes in a skillet. Add 1 t onion and saute in 3 T fat/oil for 5 minutes. Combine chicken, pimiento, paprika, mushrooms and sauce. Heat over hot water for 10 minutes.
Serve on biscuits, toast or in a pattie shell (an edible shell of baked puff pastry that is made to be filled with other food, such as fruit or creamed seafood); garnish with paprika and parsley if desired.
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