Quick Chicken Or Turkey A La King Recipes

Steps:

• In a large skillet, saute the onion, celery and green pepper in butter until tender. Stir in flour and sugar until a paste forms., Gradually stir in broth. Bring to a boil; boil until thickened, about 1 minute. Reduce heat. Add cream, turkey and mushrooms; heat through. Serve with toast.

Steps:

• In a large skillet over medium low heat, cook butter until golden brown. Saute mushrooms until tender. Stir in flour until smooth. Slowly whisk in chicken broth, and cook until slightly thickened. Stir in cream, turkey and peas. Reduce heat to low, and cook until thickened. Season with salt and pepper.

Steps:

• Place chicken in microwave-safe container, with just enough water to cover. Microwave on high until done/no longer pink in the center (12-15 minutes, depending on size of breasts).
• Dice cooked chicken and set aside.
• In small saucepan, melt butter. Sauté onions and carrots, with parsley, until tender.
• In separate small bowl, combine cornstarch and 1/2 cup of chicken broth, whisk until smooth.
• Add to saucepan/veggie mix, along with remaining broth. Bring to a boil, stirring occasionally, add frozen peas and cooked chicken. Boil for additional 2 minutes.
• Serve over mashed potatoes or hot, buttered noodles.

Steps:

• In a large saucepan, melt butter. Stir in flour until smooth; gradually add broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Stir in the turkey, carrots, green beans, salt and pepper; heat through., Serve immediately with biscuits or cool and freeze in a freezer container for up to 3 months., To use frozen Turkey a la King: Thaw in the refrigerator overnight. Transfer to a saucepan; add chicken broth to thin if necessary. Cover and cook over medium-low heat until heated through, stirring occasionally. Serve with biscuits.

Steps:

• Saute bell pepper and mushrooms in butter in a deep pan over medium heat for 5 minutes, stirring occasionally.
• Add flour, salt, and pepper, stirring until it blends inches.
• Cook over low heat, stirring constantly, until bubbly. Remove from heat.
• Stir in milk, broth and the liquid from the mushrooms.
• Return to low heat, stirring constantly until it boils, then boil for 1 minute.
• Add chicken (or turkey) and pimientos, stirring well, and heating un til thoroughly hot.
• Serve on puff pastry shells, toast points, or rice.

Steps:

• In a medium saucepan, saute green pepper in butter/margarine till tender.
• Remove green pepper.
• Blend in flour, then slowly stir in milk.
• Add soup and heat slowly, stirring constantly.
• Add vegetables, chicken or turkey, and green pepper.
• Cook on low heat about 10 minutes longer.
• Season with salt and pepper, to taste.
• Serve on patty shells, toast, rice or noodles.

Steps:

• Saute mushrooms and set aside.
• In a large sauce pan, melt butter and add flour, whisking until thick.
• Gradually add milk while whisking until you get a thick sauce.
• Add all ingredients except mayonnaise and stir until thoroughly mixed.
• Add mayonnaise last and stir thoroughly.
• Season with salt & pepper to taste.

Steps:

• In a medium saucepan melt butter. Add flour to make a paste.
• Slowly add broth and milk.
• With a wire whisk stir over medium heat until thickened.
• Add warm peas and chicken or turkey.
• Heat through.
• Serve over buttered toast or puff pastry.

Steps:

• For sauce, melt butter or margarine in a large saucepan.
• Stir in flour, salt, and pepper.
• Add the milk, water and bouillon all at once.
• Cook and stir over medium heat until thick and bubbly.
• Stir in the chicken or turkey, mushrooms, peas and pimiento.
• Continue to stir and cook until sauce bubbles again.
• Serve over toast points, English muffins or biscuits.