Recipe by Sandy
"I make this with leftover chicken, and serve it over biscuits or pastry shells. A good way to use up leftovers that won't quite stretch by themselves!"
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diced, cooked chicken meat
1 (10 ounce) package
frozen mixed vegetables, thawed
1 1/2 cups
1 (5 ounce) can
salt and pepper to taste
I usually use quite a bit more conrstarch and instead of low heat stirring constantly, I've found that med-low heat and stirring occasionally thickens it up better. I always serve over pastry shells, I tried it once over rice and it just wasn't the same! Quick, easy and tasty, base recipe but even better with some spices. This is a staple for our household and now I finally use my leftover chicken instead of tossing it out 2 weeks later! Most recently, I used my leftover chicken from 'crumb-coated chicken thighs' (on this site) and the seasoning made it OUTSTANDING. I was a little leary at first that it would be too much, but it wasn't. Yum, yum, yum!! If you have plain leftover chicken, try 1/4 tsp each of ground cumin, paprika, chili powder and curry powder for starters. Stir the spices in when you add the chicken its really good stuff! Never any leftovers of this one.
I had high hopes for this one, and the flavor was really quite good. However, I "stirred constantly" for 25 minutes and it never thickened.
This is an excellent recipe. To try something different to mine, I added the left over gravy and 1 cup of grated cheese and baked it anddd then served it over egg noodles. YUMMMMMM
GOOD FOOD SANDY!!!
I loved this recipe. It was a nice warm meal on a cold day. The only changes I made were to add a few more veggies. I recommend and will make this again.
To make my life easier, i used leftover bbq'd chix, 1 can cr. chix soup, sauteed mushroom's in butter, salt, pepper, seasoned salt and thyme
served over egg noodles. YUM!
This was very easy and good. Even my picky 8 year old loved it. I used frozen corn rather than the mixed vegs that none of my kids will eat. I also used a little over a tablespoon of cornstarch to make sure it thickened. Thanks, Sandy, for a new and simple recipe!
Very good! I tend to eye rather than measure, so I may not have added the amounts exactly, but this was delicious! I served it over homemade buttermilk biscuts. I used a combination of chicken stock and white wine for the base and added about 1/3 cup of frozen onion seasoning mix and a pinch of garlic powder and red pepper.
I gave this a 5 based on it's ease and use of leftovers. I made this with a few changes however. I'm sure as is, it's a tasty as can be but I don't like canned milk or cornstarch. Thusly, I started with a little over two cups of cut up left over roast chicken, into the big fry pan with that along with two cups of chicken broth, about a cup of last nights leftover wild rice and another 1/2 cup of leftover green beans and another cup of mixed frozen veggies, got that to simmerin like it says. From there in another pot, I made a simple bechamel using 2 tbsp butter, 3 tbsp flour and 1 1/2 cups of chicken broth and 1/2 cup of cream. That thickened up immediately and I added it to the chicken mixture. Served it with baking powder biscuits and it was a great warm yummy leftover dinner. Of note, I added absolutley zero seasoning but it could use some pepper. With the butter and cream this goes about 180 calories per serving not including the biscuits.
* Percent Daily Values are based on a 2,000 calorie diet.
Leftover Chicken a la King
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 45
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