Easy Chicken Ala King Oamc Freezer Ready Recipes

Steps:

• In a large skillet over med-high heat, cook mushrooms and green pepper in butter until peppers are crisp-tender; Remove from heat.
• Lightly spoon flour into a measuring cup, level off, and put into skillet.
• Stir in flour and pepper. Return to low heat until mixture is smooth and bubbly, stirring constantly.
• Stir in bouillon granules, milk, and water. Bring to a boil and stir 1 minute.
• Stir in chicken pieces and pimento. Cook until thoroughly heated.
• Freeze in a quart-sized freezer bag or serve immediately over puff pastry shells, biscuits, rolls, or toast.

Steps:

• Melt butter in large skillet over medium heat. Sautee mushrooms and green pepper until peppers are crisp tender. Remove from heat.
• Add flour and pepper - return to heat and simmer on low until bubbly, stirring constantly.
• Add boullion, milk and water. Increase heat slightly and bring to a slow boil. Cook 1 minute, stirring constantly.
• Stir in chicken and pimento. Heat through.
• At this point, you can serve the ala King over baked puff pastry shells, toast, mashed potatoes, or rice.
• OR allow to cool, then freeze for up to 1 month. To prepare when frozen, allow to thaw in refrigerator overnight, then heat thoroughly in microwave or stovetop. Enjoy!

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.

Steps:

• Bake biscuits according to package directions. Meanwhile, in a large skillet, saute the mushrooms, onion and celery in butter until crisp-tender. Stir in flour and salt until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add chicken and pimientos; heat through. Serve with biscuits.

Steps:

• Cook and stir drained mushrooms and green pepper in butter or margarine over medium heat for 5 minutes. Remove from heat.
• Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat.
• Stir in instant bouillon, milk, water, and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir for 1 minute.
• Stir in chicken and pimiento. Heat through.

Steps:

• Cut chicken into bite size pieces.
• Place in slow cooker.
• Using a medium bowl, stir soup, flour and pepper until blended.
• Pour over chicken but DO NOT STIR.
• Cover and cook on Medium for 2 and 1/2 hours or on LOW for 5 to 5 and 1/2 hours or until chicken is very tender.
• Stir in peas and onions, pimiento, paprika celery salt, if desired and cayenne pepper.
• Cover and cook for 20 to 30 minutes or until vegetables are tender.
• Serve over rice or in patty shells.
• Serve with fresh fruit.