I love having leftover turkey after Thanksgiving or chicken at other times of the year. There are so many things you can make with it, like turkey/chicken salad, Creamy Chicken Broccoli Casserole, Enchiladas, Turkey Tetrazzini or this great Turkey or Chicken a la King. It takes only a short time to make it and, when served over biscuits or with bread ,it is a meal all by itself.
I tried to keep the calorie count down on this one by using fat free half & half instead of cream. It still comes out rich and tasty and full of chicken/turkey flavor. I added frozen peas to it for the extra vitamins and it turns into a well balanced meal for the family.
Chicken a la King
Ingredients:
- 2 cups cooked turkey/chicken, diced
- 2 10.5-oz cans condensed cream of chicken soup
- 1/2 cup fat free half & half
- 1/2 cup sherry
- 1 9-oz pkg frozen peas
- 1/4 teaspoon poultry seasoning
- 1/4 teaspoon Worcestershire sauce
- 2 Tablespoons fresh parsley, chopped
Directions:
In a medium saucepan, combine all ingredients, except parsley, and bring to a gentle boil. Turn down heat and simmer for 15-30 minutes. Stir in parsley just prior to serving.
Serve over biscuits, toast or even pasta.
Serves 4.
Wine Pairing: Even comfort foods can be paired with wine. Try a somewhat oaky, creamy Chardonnay to compliment the cream in this dish while the wine’s fresh acidity will enhance the overall flavor.
1 Comment
Buttermilk Biscuit Nirvana - 2 Cookin' Mamas
08/24/2015 at 4:18 pm […] These are perfect with a pat of butter, spread with jam, dripping with honey or covered with sausage gravy. I’ve made sausage and egg biscuits for breakfast and used them for a base for chicken a la king. […]