Chicken a La King Baked Potato Topping |
|
 |
Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
|
This recipe came from Paula Deen's newest cookbook Celebrates . This is a great cookbook because it's set up in menus for various events over the year. This one is in the Graduation Potato Bar menus. So, if you're setting up a potato bar, this is a great addition. There are several others too, that I am also posting. Ingredients:
1 (3 lb) roasting chickens |
1 1/2 teaspoons salt |
4 tablespoons butter |
1/4 cup flour |
2 cups milk |
1 cup sliced mushrooms |
1 cup green pepper, chopped |
1 tablespoon pimiento, chopped |
1 tablespoon almonds, chopped |
1/2 cup whipping cream |
1/4 teaspoon pepper |
Directions:
1. Place the chicken in a large pot with 1 teaspoons of the salt and water to cover.
2. Cook over medium heat until the chicken is tender, about 1 hour.
3. Remove the skin and bones and cut the meat into 1-inch pieces.
4. Reserve 1 cup of the broth.
5. Make a white sauce by melting the butter in a heavy medium saucepan over low heat.
6. Stir in the milk, stirring constantly with a wooden spoon; cook until thick, about 4 minutes.
7. Add the chicken, mushrooms, green pepper, pimiento, and almonds.
8. Add the cream, the remaining salt, and pepper.
9. Cook for about 5 minutes.
10. Add 1/2 cup of the chicken broth if the mixture is too thick.
11. Keep hot in a crockpot or chafing dish over very low heat.
12. Serve over baked potatoes.
|
|