Chicken a la King with Peas

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Chicken a la King with Peas

Recipe Information
Description: Great Chicken Casserole Source: SkyeBird Serves/Makes:8 Ingredients 1 cup (225 ml) sliced fresh mushrooms 1/2 cup (125 ml) butter 1/2 cup (125 ml) flour 4 cups (950 ml) milk 2 tsp (10 ml) salt 3 cups (700 ml) cooked egg flat noodles (dumpling type or kluski really good in this) 4 cups (950 ml) chopped cooked chicken or turkey 1-1/2 cups (350 ml) shredded cheddar cheese 2 cups (475 ml) frozen peas 2 tbsp (30 ml) instant minced onion or 4 tbsp (60 ml) butter-sauteed onions 1 tsp (5 ml) Worcestershire sauce 1 tsp (5 ml) ketchup dash of Tabasco or red hot chile sauce for a slight flavor enhancement 3 cups (700 ml) buttered soft breadcrumbs, optional pimento, optional chopped carrots, optional Preparation Saute mushrooms in butter in a skillet. Stir in the flour. Gradually add milk, stirring until thickened and smooth. Stir in remaining ingredients. Put in a buttered 3 1/2 qt. to 4 qt. large casserole dish or a pyrex glass roasting dish. Bake covered at 350 degrees (175 C.) for 30 minutes or until heated through. Hint: Use optional 3 cups (700 ml) of buttered soft bread crumbs on top and bake until browned and bubbling uncovered. Because it is classic to add pimiento to Chicken a la King, everyone does, but I don't like pimiento in it. So, often times for color, I add finely chopped carrots and saute them with the onions. You have to increase the butter by about a tsp or so if you do. Use about a cup or two of carrots, no more, or it will taste too sweet. Comments Since this is a sort of plain looking colored dish, it is nice to serve it with a Jell-O salad and fruit on the side. The classic salad is a cut wedge of iceberg lettuce with a slice or two of tomato and boiled dressing or your favorite salad dressings. Biscuits are almost a must with this, with lots of butter and honey.

Recipe Information

Description:: Great Chicken Casserole

Source:: SkyeBird

Serves/Makes:8

Ingredients

1 cup (225 ml) sliced fresh mushrooms
1/2 cup (125 ml) butter
1/2 cup (125 ml) flour
4 cups (950 ml) milk
2 tsp (10 ml) salt
3 cups (700 ml) cooked egg flat noodles (dumpling type or kluski really good in this)
4 cups (950 ml) chopped cooked chicken or turkey
1-1/2 cups (350 ml) shredded cheddar cheese
2 cups (475 ml) frozen peas
2 tbsp (30 ml) instant minced onion
or
4 tbsp (60 ml) butter-sauteed onions
1 tsp (5 ml) Worcestershire sauce
1 tsp (5 ml) ketchup
dash of Tabasco or red hot chile sauce for a slight flavor enhancement
3 cups (700 ml) buttered soft breadcrumbs, optional
pimento, optional
chopped carrots, optional

Preparation

Saute mushrooms in butter in a skillet.
Stir in the flour.
Gradually add milk, stirring until thickened and smooth.
Stir in remaining ingredients.
Put in a buttered 3 1/2 qt. to 4 qt. large casserole dish or a pyrex glass roasting dish.
Bake covered at 350 degrees (175 C.) for 30 minutes or until heated through.
Hint: Use optional 3 cups (700 ml) of buttered soft bread crumbs on top and bake until browned and bubbling uncovered.
Because it is classic to add pimiento to Chicken a la King, everyone does, but I don't like pimiento in it. So, often times for color, I add finely chopped carrots and saute them with the onions. You have to increase the butter by about a tsp or so if you do. Use about a cup or two of carrots, no more, or it will taste too sweet.

Comments

Since this is a sort of plain looking colored dish, it is nice to serve it with a Jell-O salad and fruit on the side. The classic salad is a cut wedge of iceberg lettuce with a slice or two of tomato and boiled dressing or your favorite salad dressings. Biscuits are almost a must with this, with lots of butter and honey.