Erica's Chicken A La King
Can also be done in a slow cooker. Mix ingredients and cook on low for 2 to 3 hours.
Can also be done in a slow cooker. Mix ingredients and cook on low for 2 to 3 hours.
- 1/4 cup onion finely chopped
- 1/8 teaspoon pepper
- 2 tablespoon butter
- 4 ounces mushroom stems and pieces drained
- 1 can (12 oz) evaporated milk
- 1 can (10 oz) cream of mushroom soup
- 1/4 cup celery finely chopped
- 1/4 cup green pepper finely chopped
- 1/4 cup pimento chopped
- 3 cups chicken cooked and cubed
- 1/2 teaspoon seasoned salt i used cavanders
- 4 cups rice
- Carbohydrate 163.05817963897 g
- Cholesterol 165.915647597 mg
- Fat 43.43211965158 g
- Fiber 7.82100781796873 g
- Protein 53.55831616308 g
- Saturated Fat 16.134001379063 g
- Serving Size 1 1 Serving (1093g)
- Sodium 1071.307795958 mg
- Sugar 155.237171821001 g
- Trans Fat 4.516337372077 g
- Calories 1279 calories
Step-by-step
- Cook rice according to directions. (2 cups of dry, non-instant rice should make about 4 cups of cooked rice)
- In the appropriate sized frying pan, dice chicken and cook until center is not pink. Set aside. Melt butter in pan. Saute Onion, Celery and Green Pepper until onion is soft. In 2 qt. saucepan mix together evaporated milk and cream of mushroom soup. Add all remaining ingredients except the rice and heat over medium heat until mixture reaches desired temperature
- Serve over rice and enjoy!
Standard preparations of cream-based poultry dishes require careful heat management to prevent the dairy solids from separating under sustained high temperatures. Maintaining the burner at a moderate setting ensures the evaporated milk and condensed soup proteins bond smoothly with the rendered butter fats without scorching. Finely dicing the aromatics allows them to soften within minutes in the pan, releasing moisture that aids in evenly distributing the savory compounds throughout the sauce.
Accompaniments and Texture Contrast
Because the main mixture yields a rich, velvety sauce heavily coated in fats and dairy proteins, pairing it correctly requires deliberate attention to structural contrast. Serving the saucy poultry over plain steamed grains absorbs excess liquid, but alternative starches like buttered egg noodles or toasted puff pastry shells introduce a necessary textural bite. Acidity also plays a critical role here by cutting through the dense dairy weight. Incorporating a sharp side salad dressed with a bright lemon vinaigrette provides the palate cleanser needed between heavy spoonfuls of the poultry mixture. Steamed green vegetables tossed in vinegar or citrus juice achieve a similar balancing effect on the plate.
- If the sauce becomes too thick during heating, whisk in warm water one tablespoon at a time until the desired viscosity is reached.
- Store leftover components in airtight containers in the refrigerator for up to three days, keeping the rice separate from the sauce to prevent over-absorption.
- Reheat the sauce gently over low heat, stirring constantly to prevent the dairy components from breaking.
