Chicken a la king, fit for a king

Chicken a la king

4 ounce medium noodles
1 can condensed cream of chicken soup
16-oz can Carnation evaporated milk
1 tsp salt
1-1/2 cups shredded Velveeta cheese
2 cups of diced chicken
1 cup celery slices
1/2 cup diced green peppers
1 cup slivered blanched almonds ( toasted)


  1. Cook the noodles in boiling salted water until tender. Drain and form a nest in greased 2 qt. Casserole dish. Mix soup, milk, salt and heat, stirring constantly.
  2. Add cheese and stir until melted.
  3. Add all remaining ingredients (except 1/2 cup almonds) and pour over noodles.
  4. Add 1 cup buttered bread crumbs and remaining almonds.
  5. Bake, uncovered, in oven at 400 F for about 1/2 hour. Enjoy!

Homemade sweet and sour chicken

1 large pack chicken wings
1 tsp oil
1 egg cornstarch
1 tsp water
3/4 cup brown sugar
1/2 can jellied cranberry sauce
2 tbsp soy sauce
1/2 cup vinegar


  1. Cut tips from chicken wings and separate wings and drummies.
  2. Mix egg, water and oil together, then roll in cornstarch.
  3. Deep fry in a frying pan until the chicken coating is crispy.
  4. Dissolve cranberry sauce on the stove.
  5. Add remaining ingredients. Bring sauce to a boil for 5 minutes, then pour over chicken and bake at 350 F for 30 to 45 minutes.

Mom’s Parmesan chicken

4 boneless skinless chicken breasts
1/3 cup Parmesan cheese
1/4 cup Italian dressing
1/3 cup bread crumbs
1 egg, slightly beaten
2 tbsp parsley flakes
1/4 cup water
1/2 tsp salt
1/2 tsp pepper


  1. Marinate chicken in Italian dressing for 3 to 4 hours in the fridge, turning every hour.
  2. Take out of fridge and combine the egg with water. Dip chicken pieces in egg.
  3. Combine the Parmesan cheese, bread crumbs, parsley flakes, and salt and pepper in a plastic bag.
  4. Shake the chicken in a bag and place on a 9×13-inch ungreased glass pan.
  5. Bake at 325 F for approximately 45 to 50 minutes, till golden brown. Excellent with tossed salad and pasta.

In-house pineapple chicken

1 lb chicken breast, skinned and cubed
1 small can pineapple chunks
1 tsp cornstarch
2 bell peppers, 1 green and 1 red, cut in strips
Ground ginger oil
1 garlic clove
1 tsp cornstarch dissolved in 2 tsp water
Soy sauce


  1. Mix first tbsp of cornstarch with pepper, ginger, garlic and 1 tsp soy sauce.
  2. Drench chicken pieces in it. Fry chicken in oil until done.
  3. Drain pineapple, reserving juice.
  4. Simmer bell peppers and pineapple approximately 5 minutes, then set aside.
  5. Mix the cornstarch and water with 2 tsp soy sauce and pineapple juice. Add sauce to chicken and stir until thick.
  6. Add pineapple and peppers and serve on rice.

One pan potatoes and chicken Dijon

4 medium potatoes, sliced 1/4 inch thick
2 tbsp vegetable oil
1 lb boned and skinned chicken breasts, sliced 1/2-inch thick
1/4 cup prepared honey Dijon barbecue sauce
1 tsp dried tarragon


  1. Microwave potatoes for about 8 to 10 minutes, until tender.
  2. While potatoes cook, toss chicken in a large skillet brown in oil over high heat for 5 minutes.
  3. Add potatoes, saute and toss until potatoes are lightly browned.
  4. Add barbecue sauce and tarragon. Toss until heated through. Serves 4.

Chicken breast Milano

Boneless chicken breasts
3/4 cup melted butter
2-1/2 cups stuffing
1/4 tsp garlic salt
1/2 cup Parmesan cheese
1/4 tsp dry mustard
1/4 cup parsley flakes
3/4 tsp Worcestershire sauce
1/2 tsp salt


  1. Mix stuffing, Parmesan cheese, parsley and salt. Set aside.
  2. Mix butter, garlic salt, mustard and Worcestershire sauce in a bowl. Dip chicken breast in butter mixture, then coat with stuffing mixture.
  3. Roll up, fasten with toothpicks and place in a buttered baking dish.
  4. Pour remaining butter over top. Cover with foil and bake at 325 F to 350 F for 1 hour.
  5. Remove foil and bake for another 20 minutes.

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