Saturday, January 9, 2010

Chicken a la King over Toast Crowns

We had chicken a la king over toast crowns for our Christmas Eve dinner. It was so yummy and very easy to make. Our full Christmas Eve dinner was: chicken a la king, toast crowns, quick carrots, jello jigglers, wheat rolls, raspberry pie, and walnut pie. We were stuffed after all that food!
My Chicken a la King

1, 4.5 oz can mushrooms, drained with juices reserved
1/2 cup butter
1/2 cup flour
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons chicken bouillon granules, or 2 cubed (crushed)
1, 12 oz can evaporated milk (or 1 1/2 cups milk for a thinner sauce)
1 can chicken broth
4 cups cooked and cubed chicken
1, 4 oz jar pimentos, drained
1 cup frozen peas

Cook and stir drained mushrooms and green pepper (if desired) in butter over medium heat for 5 minutes. Remove from heat. Blend in flour, salt, pepper and cook over low heat stirring constantly until mixture is bubbly. Remove from heat. Stir in bouillon, milk, chicken broth, and reserved mushroom juices. Heat to boiling, stirring constantly. Boil for 1 minute. Stir in chicken, pimentos, and peas. Heat through. Serve over toast crowns or rice or noodles.

Toast Crowns

1 loaf of thin wheat bread (I used a loaf of cheapo wheat sandwich bread - not whole wheat)

Take 1 slice of bread, press the middle lightly into a muffin tin. Pull up the 4 corners of the bread and press down the middle of the edges of the bread - this will make the crown shape. Bake at 350 until bread is toasted and holds the crown shape. I don't remember how long it took, but it was somewhere from 5-10 minutes.

No comments: