Quick Chicken a la King Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Sep. 2, 2010
I was trying to find something different to prepare for dinner. This is a dish my mom made when I was young. My family love it. I made some changes - used Cream of Chicken; sauteed celery, red and green peppers, mushrooms; used a little chicken bouillon (with a little water) and pepper. Served over rice. This is a keeper.
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Cooking Level: Expert

Living In: Baltimore, Maryland, USA

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Reviewed: Jun. 1, 2010
Easy, tasty...exactly what I was looking for!
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4 users found this review helpful

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Photo by HeatherFG

Cooking Level: Intermediate

Reviewed: Feb. 10, 2010
This is really really delicious. I didn't use leftover chicken, I just cooked it in a pan with some butter, salt, and pepper. I also served it over yellow rice instead of normal white rice, which adds a lot of flavor. So easy, and so delicious!
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Reviewed: May 10, 2009
This is a good base, but I imagine it would be quite bland on its own. I didn't have precooked chicken so I boiled two chicken breasts (next time I'd bake or sautee them). Even with the extra step it was very quick and tasted very good. I minced two cloves of garlic and sauteed it with the red pepper. I then added the mushroom soup and milk. I didn't have enough milk (sad, I know), so I added a couple of tablespoons of sour ceam. I sprinkled in some onion powder, chili powder and a bit of cayenne; I also added some parmesan cheese. All that gave it a really nice flavor without being too overwhelming. I didn't feel like rice so I used half a bag of wide egg noodles. During the last couple of minutes of boiling the noodles I added some frozen peas (maybe 1/2 cup). I tossed it all together in the skillet and then served. All in all, the recipe serves as a great base but I think it needs a little help. I have a feeling my boyfriend will be requesting this again soon! I will make it as described above, except for cooking the chicken differently. Thanks!
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Reviewed: Apr. 11, 2009
This was very good. My family really liked it.
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3 users found this review helpful

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Photo by Jess

Cooking Level: Intermediate

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Reviewed: Feb. 13, 2009
I am giving this five stars, not because it's the best I've ever had but, because it was so easy to make and it still tasted very good. I changed a few things to suit my craving. I didn't want chicken in it so I used cut up mushrooms and onions to add bulk. I sauteed them in with the bell pepper and butter until the natural moisture was reduced a bit. I then added the soup but did not add milk because I like mine to be thick. I eat it on toast so I didn't want it to be too wet. This vegetarian method tastes just like if you were to put chicken in it.
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Photo by G Rettig

Cooking Level: Expert

Living In: Toledo, Ohio, USA

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Reviewed: Dec. 14, 2008
it was a good quick and easy recipe. i added some additional spices, garlic powder and onion salt and it was great!
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7 users found this review helpful

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Displaying results 11-17 (of 17) reviews

 
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