Chicken à la king
6
Points®
Total Time
40 min
Prep
25 min
Cook
15 min
Serves
4
Difficulty
Easy
Think of this as the quick-cooking sister to chicken pot pie. You get all the creamy chicken-gravy goodness, but you get to skip the time it takes to make the topping, whether you go with a biscuit or a pie crust topping. And that means you get to eliminate all that extra baking time, and just spoon the chicken and vegetable gravy over baguette toasts. Using a bouillon cube in the sauce intensifies the flavor without having to thin the sauce with more liquid if you used chicken broth instead.
Ingredients
Cooking spray
1 spray(s)
Uncooked boneless skinless chicken breast
1 pound(s), cut into bite-size pieces
Kosher salt
1 tsp, divided
Black pepper
¼ tsp
Uncooked onion
2 small, shredded with juices reserved
Carrots
⅓ cup(s), chopped
Celery
⅓ cup(s), chopped, chopped
Garlic clove
2 clove(s), finely chopped
Dried thyme
½ tsp
All-purpose flour
2 Tbsp
1% low fat milk
2 cup(s)
Fresh lemon juice
2 Tbsp
Chicken bouillon cube
1 tsp, or vegetable bouillon cube
Canned pimento
¼ cup(s), chopped
White wine
1 Tbsp
Hot pepper sauce
1 tsp
Fresh parsley
1 Tbsp, finely chopped, for garnish
French bread
6 oz, sliced and toasted
