Casserole Chicken a la King

Casserole Chicken a la King

Adapted from a recipe in the Casserole Cook Book, page 20.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Prep Time 30 minutes
Cook Time 10 minutes
Course Main Dish
Cuisine American
Servings 5 servings

Equipment

  • Oven
  • Casserole (1½ quart)

Ingredients
  

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • cups chicken broth, Shortcut
  • 2 cups cooked chicken, cubed, Shortcut
  • 1 cup peas, canned or frozen (cooked), drained
  • cup mushrooms, sliced, sautéed
  • 2 medium carrots, cooked, cut into thirds
  • ¼ cup onion, diced
  • 2 tablespoons pimento, diced
  • 1 teaspoon salt
  • 1 package refrigerated biscuits

Instructions
 

  • In a medium size saucepan, heat the butter, when melted and hot, whisk in the flour.
  • Slowly add the broth, whisking until thickened.
  • Stir in the chicken, vegetables, and salt. Heat to bubbling, stirring often.
  • Pour into a 1½ quart casserole. Preheat your oven to 220° C (425° F).
  • Open tube of biscuits and separate biscuits. Use scissors or knife and cut each biscuit into quarters.
  • Arrange the biscuit pieces around the edges of the casserole, any remaining biscuits just bake on a baking sheet.
  • Bake the casserole for 8-10 minutes or until the biscuits are golden brown.
  • Serve with sides of your choice. Enjoy.

Notes

Low cost per serving. Using the shortcut will provide both the cooked chicken and the broth.
Shortcut: Chicken Broth (Pressure Cooker).

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