Tuesday, May 05, 2009
Chicken A La King in Bread Bowls
When I was still in college, chicken a la king was one favorite lunch I ordered in the cafeteria. I don't recall where I had it served in a bread bowl.
Two days before I cooked this, we had roast chicken (per hubby's request, on a day I was going on a night duty...whew! I put in a frozen un-brined chicken into the oven and baked for 3-1/2 hrs, with 1/2-hr nap while baking). Since hubby and stepd only eat a portion of one breast, and the boys and I eat other parts, we had enough breast meat for another meal (I used the rest of the meat for arroz caldo). A favorite dish I prepare for leftover breast meat is chicken alfredo. This is the first time I tried chicken a la king, and hubby loved it (needless to say, everyone else did). The boys had fun slicing off the tops of the bread and hollowing them out.
I only checked out one recipe for chicken a la king...basically creating a cream of chicken plus mushrooms and bell peppers. Instead of making cream, I decided to use condensed cream of both chicken and mushroom. Yummy!
1/4 cup butter
2 cups cooked diced chicken
1/2 cup diced red and green bell peppers (I used frozen)
1 can mushrooms, drained (you may use sliced button mushrooms if you want. I had straw mushrooms at the time)
1 can condensed cream of chicken soup
1 can condensed cream of mushroom soup
water as needed
salt and pepper as needed
In a medium saucepan, melt butter. Add chicken, mushrooms and bell peppers and stir about 1-2 minutes. Add the condensed soups and some water to desired consistency. Let simmer on low heat for 10 minutes, taking care to add water ans stir from time to time to avoid scorching. Serve in bread bowls. (Or you can serve it over plain rice or pasta.)