Chicken ala King recipe?

17 years ago

My husband and I ended up going grocery shopping without the others' knowledge. And, of course, we both came home with 1 pound each of sliced low sodium turkey breast from the deli section. We're having sandwiches daily, but I've got to do something else with the sliced turkey meat quickly, before it spoils. I thought maybe something like chicken ala king, but I don't have a recipe for it. If you've got any better ideas, please let me know.

Thanks!

Sue

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Comments (7)

seagrass_gw Cape Cod
17 years ago
I have a very retro, high butterfat Chicken a la King recipe served in pastry shells I'd be happy to share with you, but it starts with a whole chicken....

I honestly don't think you can make Chicken a la King with turkey deli meat.

seagrass
lindac
17 years ago
I would make a mornay sauce ( bechamel with cheese) add some steamed veggies ( or frozen ones) like carrot buttons, broccoli, peas, red pepper and certainly some green onion.
Cook some pasta, chop up the turkey and mix turkey veggies and pasta and top with some crumbs ( or crushed corn flakes) and bake until browned.
Or you could make a chicken divan...

Linda C

Here is a link that might be useful: chicken divan
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Sapphires....Here's my recipe for shrimp & mushroom vol au vent in which you could substitute chicken pieces or flaked tuna or salmon. Serve it over toast or mashed potatoes instead of the vol au vent pastry shells and leave out the cream, the sherry or whatever you don't have on hand. I make it richer for the shrimp version which we have on Christmas Eve. It can be made very quickly. I also like to add kernels of corn. My mom often made chicken a la king on toast for lunches when I was small and I always loved it! 4 servings * 2 cups medium bechamel 2/3 cup cream 1/4 cup dry sherry 2 tsp Knorr dry Onion Soup Mix (or prepare 1 - 2 TBS caramelized fresh minced onion if you have time) 1 cup frozen peas - cooked 1 cup button mushrooms, sliced thinly and sautÃ©ed in butter 25 medium sized shrimp, cooked, peeled and cleaned with tails removed fresh ground black pepper 4 vol au vent casings chopped parsley and paprika to decorate 1) Prepare bechamel and when thickened add onion. 2) Add cream gradually, then sherry, while whisking. 3) Add cooked frozen peas and mushrooms and stir with wooden spoon. Add cooked shrimp and heat gently for a couple of minutes, stirring carefully.. 4) Taste and adjust for salt. Grind in some black pepper. 5) Serve over warmed vol au vent casings, sprinkle with chopped parsley and paprika. * Depending on the size of the vol au vent casings and if this is to be a main course or small appetiser, you may have more servings. SharonCb
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jimster
17 years ago
The mention of chicken a la king and chicken divan brings to mind turkey tetrazzini, something I had not thought of in years, or maybe decades. But a Google search quickly brought up a recipe from Tyler Florence of the Food Network, so maybe it's not as out of vogue as I thought.

But your turkey is probably sliced very thin and I don't know if it would have a satisfying texture in those sorts of dishes. Perhaps chilaquiles en salsa verde might work well. Or maybe another Mexican dish, Budin Azteca (Moctazuma Pie). Both have similar ingredients, shredded chicken (or turkey), tortilla pieces, salsa verde, cheese, sour cream, etc. They are just assembled differently.

Let me know if you want recipes.

Jim
shambo
Original Author
17 years ago
Linda, my husband has been asking for a noodle casserole of some sort so your idea would probably really appeal to him.

Jim, I'd like your recipe for chilaquiles. I not only have the sliced turkey, but I've also got some eggs I need to use up and a package of corn tortillas.

Since I'm trying to get rid of close to a pound of sliced turkey, there's no reason not to make several differently flavored dishes.

Thanks again!
jimster
17 years ago
CHILAQUILES EN SALSA VERDE (for 1 serving)
3 small stale corn tortillas cut into pieces 1 cup Salsa de Tomate Verde Cocida (purchased ready made or made according to recipe which follows) 2 tablespoons sour cream 2 tablespoons crumbled farmer cheese or grated mild Cheddar An individual flameproof serving dish 1/3 cup cooked, shredded chicken, warmed A small frying pan Cooking oil (1/4 inch deep) paper toweling A saucepan Heat the oil and fry the tortilla pieces lightly \-\- do not let them become too crisp. Remove from the oil and drain. Heat the sauce, and when it is bubbling add the tortilla pieces and cook them for about 3 minutes. Pour the chilaquiles (the sauce coated tortilla pieces) into the serving dish, cover with shredded chicken, and sprinkle with the sour cream and cheese. Pass under a hot broiler for a moment or two until the cheese melts, then serve. SALSA DE TOMATE VERDE COCIDA (cooked green sauce)
A blender
2 cups canned tomates verdes (tomatillos), drained or poached fresh tomatillos
1 clove garlic, peeled and chopped
1/4 medium onion, chopped
2 or 3 fresh chiles serranos (or jalapenos), softened and charred on a warm pan
1/4 teaspoon granulated sugar
1/4 teaspoon salt, or to taste
A small frying pan
2 tablespoons cooking oil

Blend the ingredients together until smooth.

Heat the oil and cook the sauce for about 5 minutes, until it has thickened a little and is well seasoned.

From The Cuisines of Mexico by Diana Kennedy with minor editing.
canarybird01
17 years ago
Here's my recipe that I posted back in 2004 when duplicated a restaurant dish that was so good:

Turkey & Noodles in Curry Cream Sauce
***********************************
2 - 3 portions
1 lb turkey breast, cooked and cut into chunks
butter - 1 heaping TBS
flour - 1 heaping TBS
milk - about 1 1/2 cups
heavy cream - about 1 1/2 cups
1 chicken stock cube or spoonful of chicken bouillon mix
1 heaping TBS curry powder (I used Sharwoods's mild)
fettuccini noodles for 2 - 3 servings
fresh ground pepper
butter

1) Put water on to boil for noodles.

2) If turkey is not already cooked, it can be done in microoven with 3 TBS water until just done

3) Melt butter in saucepan, take off stove and mix in flour to make a roux, gradually adding warmed milk a few drops at a time and stirring to keep smooth.

4) Put back on low heat and finish adding milk, then cream
a little at a time and stirring. Crumble in chicken stock cube and curry powder. Stir to blend.

5) Add turkey chunks and heat gently, keeping warm while cooking noodles in pot of water.

6) Drain noodles, add butter and fresh ground black pepper.
Pour sauce over noodles and mix. Serve on hot plates and add grated parmesan.

Note: . The Spanish and German chicken stock cubes and chicken sauce bases are excellent and quite different than the ones I saw in Canada. This dish tastes better than the version in the Italian restaurant and goes well with a nice crisp green salad.

SharonCb
jessicavanderhoff
17 years ago
I vote for hot turkey sandwiches with gravy, or chopping it up and making shepherd's pie with mashed potato and cheddar sauce. That way, you can add the missing salt back into the sauce!! :-P

Chicken ala King recipe?

Comments (7)

seagrass_gw Cape Cod

lindac

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Chicken ala King recipe?

Comments (7)

seagrass_gw Cape Cod

lindac

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shamboOriginal Author

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