Slow Cooker Beer Chicken Tacos

Insert apologies for not posting here ....  I've used them all, so instead, I'm giving you an amazing recipe that I think I might be able to eat every single day, that is both easy, and quick!  forgive me?

adapted from How Sweet Eats recipe for Crock Pot Cheddar Beer Chicken Tacos

• 1 can beer (use what you like - different beers add different flavors)
• 1 packet Taco Seasoning
• 1 1/2 to 2 lbs. boneless skinless chicken breasts (about 4)

1. Whisk beer and taco seasoning together in a bowl -- watch out, it will foam!
2. Place chicken breasts in the bottom of slow cooker, and pour beer mixture over top.
3. Cook on low for 8 hours.
4. There's going to be a lot of juice, but it's okay!  Use 2 forks to shred the chicken completely, and stir.  Put the lid back on for 15 minutes to let the flavors get all yummy and delicious together, and the chicken will soak up the liquid.
5. Serve on soft taco shells with your favorite toppings.

We served ours with rice, black beans, lettuce, salsa, cheese, onions, and sour cream.  I think corn, red onions, and tomatoes would be great additions, too, we just didn't have them!

My review:  I'm never making taco chicken meat any other way, ever again.  This was the most juicy, delicious chicken ever, and the beer gave it such a yummy depth of flavor.The hubby raved, and how great is it to have a dinner that doesn't heat up your house, and can

Naughty Chicken

This chicken dish is getting straight up coal in its stocking this year, because it is deliciously naughty.  Serve it with some steamed broccoli, or a brisk 30 minute walk, because you're going to need it.  Joking aside, this chicken dish was to die for, and I couldn't wait to eat the leftovers!  I adapted the recipe from Mandy's Recipe Box, you can find the original recipe here.

Ingredients

• 1 pound bacon, diced into pieces (try not to get anything with a fancy flavor...)
• 1 pound boneless skinless chicken breasts, cut into bite size pieces
• 3 tbsp chili powder
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 cup brown sugar
• up to 1 cup of water, as needed
• Cooked rice, for serving (the amount depends on what you like, I made 4 dry cups)

Directions

1. Fry the bacon in a large skillet, until it's almost done and crispy and delicious.
2. Remove all bacon grease but about 1/2 cup (you can leave more in if you like -- the original recipe didn't have you taking any out, but we found it to be a little too greasy -- we had really fatty bacon.  If your bacon is meatier, you probably wouldn't want to take any out).
3. Stir in the chili powder, onion powder, garlic powder, and chicken.
4. Cook until chicken is cooked through.
5. Add in the brown sugar, and continue to cook on medium high, until sugar is dissolved, and sauce begins to thicken.  If you notice your sauce getting too thick, add in some water.
6. Serve over rice and indulge.  Yum!

My review:  I loved this dish.  The bacon grease added a depth of flavor, and the spicy sweet flavors added later were very dynamic too.  We really enjoyed this dish.  I want to try it with some stir fry vegetables added into the sauce too.

Tortellini Spinach Salad

 

20 oz package cheese tortellini, refrigerated

1 can quartered artichokes

1 package fresh baby spinach, washed

1/2 cup crumbled feta cheese

1 cup cherry tomatoes, halved

1/2 cup diced red onion

(1-2 cups chicken or steak, grilled) optional

Mix all ingredients together and toss.  Serve with a delicious vinaigrette.

My review:  This was yummy!  I loved the combination of salad and pasta.  Very good made as a meal with the addition of the meat, but also great as a side without it!

Buffalo Chicken Stuffed Shells

• 24 Pasta Shells, Cooked according to package directions
• 2 chicken breasts, cooked and shredded (or diced)
• 1/3 cup Frank's Red Hot sauce
• 1/4 cup Ranch Dressing or Blue Cheese Dressing
• 1 cup Ricotta Cheese
• 1 egg, beaten
• 1/2 cup Cheddar Cheese
• 1/2 cup Mozzarella Cheese
• 1/2 tsp salt
• Vegetable Oil
• Extra Cheese for sprinkling on top of shells

1. Preheat oven to 400 degrees F.
2. Mix together all ingredients except the pasta and oil in a large bowl.
3. Grease the bottom of an square baking dish (8x8 or 9x9) with vegetable oil (spray works too!)
4. Fill each of the shells with chicken mixture.  Place the shells in the baking dish, seam side up.
5. Sprinkle with extra cheddar and mozzarella cheese.
6. Cover with aluminum foil.
7. Bake for 30 minutes, covered.  Uncover and bake for an additional 5-10 minutes, until browned and bubbly on top.
8. Serve with a big green salad and some extra Red Hot sauce and Ranch/Blue Cheese.  They would also be good as an appetizer!
9. Double the recipe to use a whole box of shells.

My review:  These rocked!  I really liked these.  I think they would make a great appetizer too.  We had them as a meal with a big green salad.  Pretty tasty!  If you like buffalo wings, you will like this new take on them!  Delicious!  They were also incredibly easy and quick to make.  You could make them ahead the night before and just pop them in the oven when you want them.

Creamy Southwest Enchiladas

  

The Santa Fe Cooking Creme Kicks the Italian Herb Cooking Creme's butt.  These enchiladas were easy and delicious, and only took about 40 minutes to prepare, and most of that was baking time.

2 cups frozen corn, cooked
1 can black beans, drained and rinsed
3 cups cooked chicken, shredded  (I put 3 boneless skinless breasts in the crock pot on low all day, then shred when I get home)  (1 lb of ground beef, browned, could be a substitute)
1 tub Philadelphia Santa Fe Blend Cooking Creme
1/2 cup Mexican Shredded cheese, plus more for topping
8 (6inch) flour tortillas

Preheat your oven to 350 degrees F.
Combine the corn, black beans, chicken, cheese and 3/4 cup of the cooking creme.
Spoon about 1/3 cup of the mixture down center of each tortilla and roll up.
Place in a greased (cooking spray will work) 13x9 baking dish.
Spread the remaining cooking creme on the top of the enchiladas, and then top with some shredded cheese.
Cover with foil and bake for 25 minutes.

My review:  These were awesome!  I was actually excited to have to eat them as leftovers.  They are creamy, but not overbearing.  The recipe on the tub called for tomatoes, and I decided to substitute and use corn and black beans instead, making them southwestern.  I'm glad I did, because these were great!  I wouldn't change a thing.  I think the filling would also be good as a taco or quesadilla filling.  Yum!  Pair it with a big salad.

10-minute Tortellini Dish

I have a new love...  It's called Philadelphia Cooking Creme.  It's delicious, it's easy, and it makes a quick, delightful meal!  I plan to try all the flavors, but this is my first.

1 (19oz) package frozen cheese tortellini
8 oz. mushrooms, sliced
1 cup frozen peas
2 chicken breasts, cooked and chopped
1 tub Philadelphia Cooking Creme, Italian Cheese & Herb flavor

Cook the tortellini as directed on the package.
In a large skillet,using medium heat, heat 1 tbsp olive oil and 1 tbsp water, and add peas and mushrooms.
Cook until the peas are warm throughout, about 5 minutes.
Add the cooking creme and chicken to the vegetables and stir, let heat up for 2 minutes.
Drain the tortellini, and stir into the cream mixture.
Enjoy!

My review:  This was delicious.  A wonderful quick meal for nights that I'm on the go.  I can't wait to try the other flavors of the cooking creme.  This would be great with any other vegetables you like too.  I think I would like it with broccoli or pea pods.

BBQ Chicken Corn Soup

 

Inspired by the BBQ Chicken Pizza soup over at Picky Palate

I added more chicken broth and more corn, and kicked out the cilantro for parsley.

Also took out the salt, because it was plenty salty enough.

And added some cheese, because it makes everything better!

This made it more Alisa - friendly.  :)

2 tablespoons olive oil

1 small onion, diced

2 tablespoons minced garlic

2 (11 oz) cans mexicorn, drained (corn with green and red peppers)

2 (12 oz) cans chicken, drained (or two boneless skinless chicken breasts, shredded  -- or 2 cups cooked chicken)

2 cups chicken broth

1/2 cup BBQ sauce

1/4 tsp black pepper

1/4 tsp garlic salt

2 tbsp parsley flakes

Sharp cheddar cheese for garnish

(Makes 4-6 servings)

Heat the olive oil in a medium pot, on medium heat.

When hot, add the onion, and cook for about 5 minutes, until soft.

Add in the garlic, corn, and chicken, and stir.

Pour in chicken broth, bbq sauce, pepper, garlic salt, and parsley flakes.

Turn the heat up to medium high, and heat until simmering.  Turn the heat down to low and simmer until ready to serve.

Top with cheddar cheese.

My review:  This tastes like BBQ chicken pizza.  So yummy!  The BBQ sauce added a great depth of a flavor.  I served this with some crusty french bread, as a meal.  It was also great that the soup was ready in about 15 minutes.  Delicious!

Lemon Feta Chicken Breasts

2 Boneless Skinless Chicken Breasts
Juice from one lemon
2 tsp garlic salt
3 tsp oregano
Fresh ground pepper
1/4 cup fat free feta cheese

Preheat oven to 375 degrees F.  Mix together the lemon juice, garlic salt, and oregano. 
Place chicken breasts in a baking dish.
Pour flavor mixture over top of the chicken.
Bake for 35 minutes, until the chicken juices run clear.
Remove from oven and sprinkle with feta.
Broil on low for 2-3 minutes, until cheese is soft and melty.

My review:  This was really good.  The flavors all mixed together well, and was very Mediterranean.  I had mine with an ear of corn, but it would also be good with some rice or pasta, or just some veggies with hummus.  Yum!

Spanokopita Stuffed Chicken Breasts

I am on such a Greek food kick right now.  The filling for these chicken breasts is inspired by Spanokopita, which is a Greek pie, with spinach, onions, and cheese.   It's yummy!  I served it with a version of my Tuscan Marinated Mushrooms, but used Greek salad dressing instead.

Serves 2.

5 oz package frozen chopped spinach, thawed and juice squeezed out  (1/2 of a 10 oz package
1 tsp olive oil
1/4 cup fat free Feta cheese
1/4 cup fat free ricotta cheese
2 tsp dried parsley flakes
1/2 onion, diced small
2 cloves garlic, minced
salt and pepper
2 chicken breasts, pounded flat
1 egg
1 tbsp water
1/2 cup seasoned breadcrumbs

Heat the oil in small skillet.  Add the onions and garlic.  Cook for 2 minutes.
Add the spinach, parsley, salt and pepper, and let cook for another 2 minutes.
Take off the heat, and add in the feta and ricotta cheeses.
Preheat the oven to 350 degrees F.
Lay the chicken breasts flat on a cutting board.  Put half the spinach mixture on one end each chicken breast, and roll up, securing with 2-3 toothpicks.
Beat the egg and water together in a small bowl.
Put the seasoned breadcrumbs in another small bowl.
Dip each chicken breast in the egg wash, and then into the breadcrumbs, covering completely.
Place each chicken breast on a greased (I used PAM) cookie sheet, and bake for 30 minutes.

My review:  This was absolutely delicious, and easy to prepare.  I did everything up to securing the chicken breasts with toothpicks the night before.  Then, all I had to do was dip in egg and breadcrumbs, and bake!  It was a delicious meal that I will definitely make again.  Another plus is that it's very low fat.  The original recipe was a weight watcher recipe, but I took out some extra items that weren't necessary for the full flavor, and helped my grocery bill be a bit smaller!

Greek Chicken Salad

Serves Two

I know the picture isn't great, but trust me...

Two boneless skinless chicken breasts
Greek Marinade/Salad Dressing (Gazebo Room)
1/4 red onion, diced
1/2 cucumber, diced or sliced
4 mushrooms, sliced
1/4 cup feta cheese crumbles
Romaine lettuce
Croutons

Marinate chicken breasts in a cup of greek salad dressing for at least 2 hours.
Grill, bake, or skillet fry until juices run clear, and then slice.
Grab two plates, and put a large amount of romaine lettuce on each.
Layer with onion, cucumber, and mushrooms.
Top with chicken, croutons, and feta cheese.
Use the greek dressing for salad dressing.

My review:  the biggest reason I made this was because i had feta, cucumbers, and red onions left from the gyro pizza.  However this turned out to be really good, and just like a greek chicken salad you would get in a restaurant.  Makes a great lunch to pack for work!

Chicken Wrapped Asparagus Cheese Bundles

Serves 2.

Two chicken breasts (boneless skinless), flattened to about 1/4 " thickness
About 10 stalks asparagus with the ends trimmed
1 tbsp butter
1 clove garlic, minced
2 slices provolone cheese
1 lemon, zest and juice
1 tsp dijon mustard
3 tbsp mayonnaise
Salt
Pepper
Italian seasoned Breadcrumbs

Preheat your oven to 350 degrees F.
Heat pan on medium heat.  Melt the butter.  Add in the garlic and let brown for a few seconds, then add the asparagus and saute for 5-10 minutes.
Mix lemon zest, juice, mustard, and mayonnaise together, and add salt and pepper as desired.
Salt and pepper one side of the chicken breasts.
Place a piece of provolone on each chicken breast.  Then top with 4-5 pieces of asparagus.
Roll up and secure with a toothpick if necessary.
Place seam side down in a greased baking dish.
Spoon mixture over top each chicken breast.
Top with breadcrumbs.
Bake for 30-40 minutes.

My review:  This was amazing.  I was skeptical of the mayo sauce, but it turned out amazing.  Delicious.  I hope to make this again soon!  It combined three of my favorite things: chicken, cheese, and asparagus.  2 thumbs up!  I served it with brown rice flavored with lemon juice and some dried basil, and tomatoes with fresh ground pepper and balsamic.

Slow Cooker Buffalo Chicken Tacos

Unfortunately, I didn't take a picture of this on my normal camera, I had to use my old one, and the upload cable is MIA.  If I find it, I'll add the picture...

1 lb. boneless skinless chicken breasts or thighs
1/2 tsp salt
1/4 cup Frank's Red Hot
1/4 cup Ranch or Blue Cheese Dressing
Lettuce
Tomato
Onion
Mozzerella Cheese
Hard or Soft Taco Shells
Cooked white rice (optional)

Place the chicken in a crock pot on LOW for 7-8 hours.
Remove any liquid, and use 2 forks to shred the meat.
Once shredded, add the Red Hot sauce and dressing, and stir to combine.
Let heat through for about 10 minutes in the crock pot.
Place in taco with desired toppings.  Rice is a good touch because it helps with the spiciness.


My review:  This was awesome.  I will definitely be making this again.  It reminded be of Buffalo Wing Dip, but it was really good to eat as a taco.  This would even be good on a sandwich too.

Barbecue Chicken Pasta Skillet

Adapted from recipe at MelsKitchenCafe.com

Olive Oil
3 boneless skinless chicken breasts, cut in chunks
1 small red onion, diced
3 cups water
2 1/2 cups chicken broth
1/2 teaspoon salt
12 ounces penne
2/3 cup of your favorite barbecue sauce
1/2 cup light sour cream
1/2 cup shredded mozzarella cheese
1/2 cup shredded sharp cheddar cheese
About 6 green onions, diced

In a large pot heat the olive oil over medium heat.
When hot, add chicken and red onion, stirring occasionally, until the chicken is browned and cooked through. Remove to a plate and set aside.
In the same pot, add water, chicken broth, penne and salt. Bring to a boil and simmer for 15 minutes, until the liquid is almost absorbed.
Stir in the barbecue sauce and sour cream. Once mixed, add in the reserved chicken, onions and shredded cheese. Stir to combine and cook until everything is heated through.
Serve immediately and garnish with green onions and shredded cheese.

My review:  This was yummy.  Such a nice change from red tomato sauce.  I liked the tangy spicy flavors of the sauce and onions together.  This was actually even better the next day cold.  The flavors all sunk into the pasta and it was awesome!

Amazing Chicken Fajitas! (and a great marinade too!)

 

adapted from recipe over at My Kitchen Cafe

Marinade:

1/4 cup lime juice

1/2 cup water

3 tbsp oil (olive or vegetable)

2 tsp minced garlic (about 2 large cloves)

2 tbsp red wine vinegar

1 tbsp soy sauce

1/2 tsp chili powder

1/2 tsp cayenne pepper

1/2 tsp liquid smoke (this is found near the steak sauce and worcestershire sauce)

salt and pepper

Fajitas:

3 large chicken breasts (about 1-1.5 pounds)

1 yellow or red onion, cut in thin strips

1 red pepper, cut in thin strips

1/2 pound (8 oz) mushrooms, thickly sliced

1 tbsp soy sauce

2 tbsp water

1 tsp lime juice

salt and pepper

Mix all marinade ingredients together in a ziploc bag and shake.  Add chicken breasts and refrigerate for at least 3 hours, overnight if possible.

Discard the marinade and grill or broil the chicken until cooked through.  Under the broiler, it takes about 6 minutes on each side.

In a large skillet, heat some olive oil over medium heat.

Add onion, mushrooms, and pepper, stirring and cooking until crisp tender (about 3 minutes).

Add soy sauce, water, lime juice, salt, and pepper.  Cook for another few minutes and stir frequently.

Slice chicken on the diagonal and toss in with the veggies.

Serve on tortillas, topped with your favorite toppings, like cheese, lettuce, tomatoes, sour cream, salsa, and guacamole.  

My review:  I LOVED THIS.  I plan to use this marinade for me than just fajitas, but I think this will become a favorite recipe.  It would also be good for quesadillas or chicken taco salad.  You have to try this!!

Baked Strips of Fire

 

 1/2 tsp ground red cayenne pepper

1 packet Shake N Bake Extra Crispy coating mix

1 pound boneless, skinless chicken breasts, cut into strips

1/2 cup Frank's Red Hot Sauce

Heat oven to 400 degrees F.

Add pepper and coating mix to shaker bag included with Shake N Bake.

Dip each chicken strip into the hot sauce, and then shake into coating mix until coated.

Spray baking sheet with cooking spray, and place chicken strips in a single layer.

Bake 25 minutes and serve with ranch dressing, celery, and carrot sticks.  They would also be good served on top of a salad or in a wrap.

My review:  These were amazing!  I loved them.  It was a nice healthier substitute for boneless buffalo wings.  They would be great for a Superbowl party!

 

Stuffed Chicken Breasts

2 boneless skinless breasts, cut in half, then butterflied
2 cups stuffing mix, divided
1/2 cup hot water
2 tbsp tub margarine
Nonstick Cooking Spray

Mix 1 cup of stuffing, hot water, and margarine in a bowl and set aside.
Crush the remaining stuffing mix and put on a plate.
Stuff the prepared stuffing into the chicken breasts, and fold closed.  Spray the chicken with cooking spray and roll in crushed stuffing crumbs until coated.
If you have a GT Xpress, at this point, place one piece of chicken in each well, and cook for 15 minutes.
If you are using your oven, bake at 350 degrees F for 20-30 minutes in a baking dish.


My review: YUM!  This was surprisingly very good, and so easy and quick to prepare!  I served it with hot chicken gravy and mashed potatoes on the side.  Good comfort food meal that was awesome to prepare in the GT Xpress, but is easy for the oven as well!

Easy Chicken Carbonara

1/2 pound Spaghetti
8 slices Bacon, cut into 1/2 inch pieces
1 medium onion, chopped finely
1 garlic clove, chopped
2 cups cut up cooked chicken (or turkey)
1/2 cup grated Parmesan
1/2 cup heavy whipping cream (light can be used too, but the sauce won’t get as thick)
1 tsp. Italian Seasoning
Fresh ground pepper to taste

Cook and drain spaghetti as directed on package.
While your spaghetti is cooking, cook bacon in a 2-3 quart saucepan, stirring frequently until crisp.  Remove bacon with a slotted spoon to a bowl lined with paper towels and discard all grease, except one tablespoon.
Place saucepan back on medium heat, and add garlic and onion to the pan, stirring and cooking until the onion is tender.
Add Parmesan, chicken, whipping cream, and Italian seasoning and stir.  Add spaghetti, and toss together, stirring and leaving on heat until heated through.
Toss with bacon, and top with fresh ground pepper.
Serve with a big green salad and some crusty French bread.


My Review:  I love Carbonara pasta, but have always been turned off by the raw eggs added at the end.  This recipe gets the same flavor without the raw eggs.  This had a great flavor and only took about 15 minutes to make, which was awesome.

White Enchiladas!

These were inspired by Pioneer Woman's White Chicken Enchiladas... but unfortunately, I didn't buy all the right ingredients, and ended up improvising.

2 cups cooked, shredded Turkey or Chicken (great for Thanksgiving leftovers!!)
2 cups Chicken Broth
8 whole corn flour tortillas (cafe style tortillas)
1 medium-large onion, diced
1 can (4 oz) diced green chiles
1 jar (4 oz) pimientos, diced, drained
1 tsp paprika
1/2 cup heavy cream
2 tbsp butter
2 tbsp flour
1(8oz) container sour cream
2  cups Colby Pepperjack mix cheese (or you can use cheddar, monterey jack, colby, whatever you like)
Salt and Pepper to taste (mine didn't need this...)
Parsley

Heat one tablespoon of oil in a large skillet over medium heat.  Throw in your onions and saute for a minute or so.  Add the chicken, half the chilies, half the pimientos, and 1/2 tsp paprika.  Stir together.  Add 1/2 cup of chicken broth and stir.  Add cream and stir, allowing mixture to get hot and bubbly.  Turn off heat and sit aside.
In another large skillet, melt the butter.  Sprinkle in the flour, and whisk together, cooking over medium heat for one minute.  Pour in 1 1/2 cups chicken broth.  Whisk together and cook for 2 minutes.  Stir in the other half of the chiles and pimientos.  Reduce heat, stir in sour cream.  Add 1/2 cup grated cheese and stir to melt.  Add 1/2 tsp paprika.  Check the flavor and add salt and pepper if needed.
Spoon your chicken mixture in each of the tortillas, top with cheese, and roll up.  Place seam side down in a 9x13 baking dish.
Pour the cheese mixture over the tortillas, and top with whatever cheese you have left (or any other cheese you want to add).
Bake at 350 degrees for 30 minutes.
Once you take them out of the oven, sprinkle some parsley flakes over the top.
Serve with picante sauce, if you like.

My review:  These were delicious!  I love enchiladas, but don't like a lot of the red sauce.  This got rid of that, because the white sauce was awesome.  They were gooey, cheesy, and had a bit of a kick to them.  Great way to use up some leftover turkey!

Pioneer Woman's Chicken Parmigiana

What really MADE this dish was the sauce.  Way worth the effort.  This dish was amazing delicious.  If you would like step by step pictures, step over to Pioneer Woman's site, where she gives the play by play of amazingness.

4  Boneless, Skinless Chicken Breasts, Trimmed And Pounded Flat
½ cups All-purpose Flour
Salt And Pepper (to Taste)
½ cup Olive Oil
2 Tablespoons Butter
1 whole Medium Onion, Chopped
4 cloves Garlic, Minced
¾ cups Wine (white Or Red Is Fine)  ( I used Rosé)
3 cans (14.5 Oz.) Crushed Tomatoes
2 Tablespoons Sugar
¼ cups Chopped Fresh Parsley
1 cup Freshly Grated Parmesan Cheese
1 pound Thin Linguine


Mix flour, salt, and pepper together on a large plate.
Dredge flattened chicken breasts in flour mixture. Set aside.
At this time, you can start a pot of water for your pasta. Cook linguine until al dente.
Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side.
Remove chicken breasts from the skillet and keep warm.
Without cleaning skillet, add onions and garlic and gently stir for 2 minutes. Pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow wine to cook down until reduced by half, about 2 minutes.
Pour in crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste. Allow to cook for 30 minutes. Toward the end of cooking time, add chopped parsley and give sauce a final stir.
Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste.
Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley. Serve immediately.


My review:  The sauce was to die for.  So was the chicken.  Mmm and I found some wheat linguine that was out of this world bursting with flavor.  (Have you tried wheat pasta??  I think it has more flavor.  I've been converted).  Make this, immediately.

Chicken à la King

When I was a kid, one of the staples my mom kept in the freezer was Chicken a la King packets.  They were these pouches, filled with a gravy/chicken/vegetable mixture, that was amazing over top of toast.  I remember eating them on snow days;  you would take the pouch out, and boil it in hot water, or put it in the microwave after stabbing the heck out of the bag.  This recipe tastes just like those Chicken a la King packets, and I still love it just as much.  Basically, it's like a hot chicken sandwich, with peppers, mushrooms, and peas.  Great cold weather recipe!!



1 stick butter or margarine
1 small bell pepper, chopped
1/2 small onion, chopped (omit these if you're not a fan)
8 oz. fresh mushrooms, sliced (you can also use a can of mushrooms)
1 tbsp water
1/2 cup flour
1/2 tsp salt
1/4 tsp ground pepper
1 1/2 cups milk (I used skim)
1 1/4 cups chicken broth
2 cups cooked chicken or turkey (or even tuna)  (you can used canned chicken)
1 (2 oz jar) pimientos, drained
Toasted bread, cooked rice, or egg noodles  (it's good on french fries, too, which is the way my dad likes it)


Melt butter in a 5 quart saucepan, on medium high heat.  Once the butter is melted, add the mushrooms, green peppers, and onions.  Saute until the veggies are crisp tender.  Add the water.
Next, stir in the flour, salt, and pepper.  Turn the heat down to medium and let cook until bubbly, stirring constantly.
Remove the pan from the heat, and stir in the milk and chicken broth.  Return to heat, and keep stirring until the mixture boils.  Boil for 2 minutes, letting the sauce thicken.  Stir in the pimientos and chicken (or turkey or tuna).  Turn the heat down to medium low, and let cook until hot.
Serve over toast, cooked rice, egg noodles, or even french fries.

My review:  This recipe was delicious, and tastes just like the kind I had when I was a kid!  I also love the red and green colors of the veggies in it.  This is comfort food at its absolute best.  Try this on a cold rainy day.  You'll love it!