Chicken a la King
Comfort food! Comfort food! Do you love comfort food? If you do I’ve got a dish for you. Creamy chicken, crunchy vegetables then ladled on top of cheesy potatoes (or noodles if you like) make for the ultimate comfort food. Make it for your family tonight.
What is best about this dish is that it doesn’t take too long. Here’s a tip: When I make any type of soup with chicken I usually take a whole large pack of chicken and cook it in a crock pot then freeze the leftovers for when I make recipes like this. Cooking it in the crock pot not only saves time it makes it tender and tasty. Now on to the recipe.
To start chop up the onions, carrots and celery. In a pan heat 2 Tbs butter then add the vegetables and start to sautee. Cook them stirring occasionally until softened, around 6 minutes. To the vegetables add the Tbs of flour then stir until the flour is all combined with the vegetables. This will make a roux to thicken everything up, but here’s the kicker, not too thick. When this goes over the potatoes or noddles you want it to be smooth not clumpy.
Time to add the chicken stock. Again stir everything together and let simmer for around 3 minutes. Now add the shredded chicken.
The last ingredient that makes this so creamy is Cream of Chicken. Add the can to the chicken mixture and heat through or 5 minutes. For this I made some cheesy mashed potatoes. Feel free to put this on top of regular potatoes or noodles. And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
servings
|
- 1/2 cup carrots chopped
- 1/4 cup white onion chopped
- 1/2 cup celery chopped
- 2 Tbs butter
- 2 cloves garlic cloves minced
- 1 Tbs flour
- 1 cup chicken stock
- 10-1/2 ounces (1 can) cream of chicken soup
- 1-1/2 cups cooked chicken shredded
Ingredients
|
|
- To start chop up the onions, carrots and celery. In a pan heat 2 Tbs butter then add the vegetables and start to sautee. Cook them stirring occasionally until softened, around 6 minutes.
- To the vegetables add a Tbs of flour then stir until the flour is all combined with the vegetables.
- Add chicken stock. Stir everything together and let simmer for around 3 minutes.
- Add the shredded chicken.
- Finally add the Cream of Chicken and heat through or 5 minutes.
- Ladle over potatoes or noodles. Enjoy!
Tuna Casserole
School is in full swing. Fall is here. The weather is finally cooling down after quite a heat spell here in Southwestern Michigan and I think most of the Midwest. Time for cozy casserole that is easy any night of the week. Try out my Tuna Casserole full of vegetables and cheese.
It’s taken a few weeks to get into the groove of the school year. With the move to the new house our 11 yr old started a new school which isn’t nearly as close as the old one. He is going on the bus which is a new experience for him and even our 3 year old started preschool. Little A can be a bit of handful but it’s actually been going good! Okay enough about that now on to this comforting casserole.
Cook the egg noodles according to package directions. When I add the noodles to the boiling water I also add the peas and carrots so they can cook at the same time. Once they have cooked (around 12 minutes) remove from the pot and drain then add to a separate bowl. In the same pot that the noodles were cooked we’re going to make a roux.
Making a roux is so simple and once you learn how to do it you will never use a box with cheese sauce already in it again. To the pot on medium heat add 1 Tbs of butter. Once it’s melted add the flour and stir until combed. Now add the milk. Stir to combine the butter and flour mixture then add the can of cream of chicken. Finally add 1/2 a cup of the cheese.
To the noodle mixture add the two cans of drained tuna. Mix all together then add into the pot of cheese sauce. Stir to combine so all the cheese gets into all the crevices. In a greased 9×13 dish add the noodle casserole.
Preheat the oven to 375 degrees. In a bowl melt the remaining 1 Tbs of butter. Crush the sleeve of crackers into fine pieces then add to the melted butter. Sprinkle over the top of the casserole then top with the final 1/4 cup of cheese on top. Bake for 10 minutes to melt then cheese. And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Servings |
servings
|
- 2 5 ounce cans albacore tuna drained
- 1 cup peas & carrots, frozen
- 12 ounces egg noodles cooked according to package directions
- 2 Tbs butter 1 Tbs for casserole and 1 Tbs for top
- 1 Tbs flour
- 10.5 ounce can cream of chicken soup
- 1 cup milk
- 3/4 cup triple cheddar cheese
- 1/2 sleeve Ritz Crackers
Ingredients
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|
- Cook the egg noodles according to package directions. When I add the noodles to the boiling water I also add the peas and carrots so they can cook at the same time. Once they have cooked (around 12 minutes) remove from the pot and drain then add to a separate bowl.
- In the same pot that the noodles were cooked we're going to make a roux. To the pot on medium heat add 1 Tbs of butter. Once it's melted add the flour and stir until combed. Now add the milk. Stir to combine the butter and flour mixture then add the can of cream of chicken. Finally add 1/2 a cup of the cheese.
- To the noodle mixture add the two cans of drained tuna. Mix all together then add into the pot of cheese sauce. Stir to combine so all the cheese gets into all the crevices.
- In a greased 9x13 dish add the noodle casserole. Preheat the oven to 375 degrees.
- In a bowl melt the remaining 1 Tbs of butter. Crush the sleeve of crackers into fine pieces then add to the melted butter. Sprinkle over the top of the casserole then top with the final 1/4 cup of cheese on top.
- Bake for 10 minutes to melt then cheese. Enjoy!
Cream of Chicken Bake
Creamed soups are a hit this time of year. From green bean casserole at Thanksgiving using Cream of Mushroom or turning it into the perfect weeknight comfort food with my Cream of Chicken Bake. Tender chicken and black forest ham is covered and baked in a delicious sauce that is perfect for drizzling over buttery mashed potatoes.
The cooler weather is finally here so that means I can start using my stove again. During the summer months I really give my slow cooker and rice cooker a work out. So I don’t heat up the house we also live on a steady stream of sandwiches, chips and cold sides. Once the air turns cool I am so ready for some serious comfort food and this Cream of Chicken Bake is one of my favorites. Gather your ingredients…..
First take the butter and onions and sautee them. Once cooked put them right back onto the plate with the ham. While cooking the onion combine the flour, garlic powder and oregano to a plate. Split 3 chicken breasts so that they are now between 6-7 pieces.
To the same pan that the onion was cooked melt 2 Tbs. coconut oil. Dredge chicken in flour mixture then add to pan. Turning to brown each side. You will not cook these all the way through, this is just to brown the chicken so cook 2-3 minutes per side only. Add the chicken to a greased dish.
Next it’s time to make the sauce to pour over the chicken. In a bowl put the cream of chicken, milk and Dijon mustard. Stir to combine completely.
On top of the browned chicken in the prepared dish cover with onions and slices of ham. Pour all the sauce over the top. DO NOT add cheese a this time. Cover with tin foil and cook in a preheated 375 degree oven for 30 minutes.
After the dish has cooked from 30 minutes take it out of the oven and add the cheese. Leave the foil off and put back into the oven for an additional 15 minutes. Whip of some potatoes to pour the gravy on top of. And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Servings |
servings
|
- 3 boneless, skinless chicken breasts split into 6-7 pieces
- 1/2 cup unbleached flour
- 1 tsp garlic powder
- 1 tsp oregano
- 1/2 yellow onion chopped
- 1 Tbs butter
- 1 pound black forest ham
- 1 can (10.5 ounces) cream of chicken soup
- 1 Tbs dijon mustard
- 1/2 cup milk
- 4 ounces mozzerlla/provolone shredded cheese
- 2 Tbs coconut oil I like this to cook chicken but feel free to use any cooking oil of choice
Ingredients
|
|
- First take the butter and onions and sautee them. Once cooked put them right back onto the plate with the ham.
- While cooking the onion combine the flour, garlic powder and oregano to a plate. Split 3 chicken breasts so that they are now between 6-7 pieces.
- To the same pan that the onion was cooked melt 2 Tbs. coconut oil. Dredge chicken in flour mixture then add to pan. Turning to brown each side. You will not cook these all the way through, this is just to brown the chicken so cook 2-3 minutes per side only. Add the chicken to a greased dish.
- For the sauce in a bowl put the cream of chicken, milk and Dijon mustard. Stir to combine completely.
- On top of the browned chicken in the prepared dish cover with onions and slices of ham. Pour all the sauce over the top. DO NOT add cheese a this time.
- Cover with tin foil and cook in a preheated 375 degree oven for 30 minutes.
- After the dish has cooked from 30 minutes take it out of the oven and add the cheese. Leave the foil off and put back into the oven for an additional 15 minutes.
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