Name: Chicken a la King
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Ingredients: 850 gm Chicken Breast (cooked, diced); 30 ounces Campbells Mushroom Soup (3 x 10 oz cans); 400 ml Milk (2%); 250 ml Water; 60 gm Cornstarch; 100 gm Carrots (peeled, small dice); 100 gm Celery (small dice); 100 gm Onion (small dice); 120 gm Bell Pepper (small dice); 120 gm Mushrooms (button or cremini, sliced); ¼ tsp Thyme (dried); ¼ tsp Black Pepper; ½ tsp Salt

This entrée pairs well with the following ReFresh recipes:

Basmati Rice

Print Recipe

Chicken a la King

Prep Time15

Cook Time1 5

Total Time1 20

Course : Entree

Servings : 14 6oz Portions

Calories : 290kcal

Equipment

Chef's Knife
Peeler
Cutting Board
Spatula
Spoon
Mixing Bowl or Pan
1/2 size - 2" Deep Production Pans
Bulk Retherm Cart, Regular Oven, or Tray Service Retherm Cart

Ingredients

850 gm Chicken Breast cooked, diced
30 ounces Campbells Mushroom Soup 3 x 10 oz cans
400 ml Milk 2%
250 ml Water
60 gm Cornstarch
100 gm Carrots peeled, small dice
100 gm Celery small dice
100 gm Onion small dice
120 gm Bell Pepper small dice
120 gm Mushrooms button or cremini, sliced
¼ tsp Thyme dried
¼ tsp Black Pepper
½ tsp Salt

Instructions

Whisk together, mushroom soup, milk, water, cornstarch, thyme, pepper, and salt in medium sized bowl.
In an oiled 2”, ½ sized hotel pan combine diced chicken with vegetables. Pour soup mix over top.
Cover tightly with plastic wrap and aluminum foil. Bake for 65 minutes at 140°C. Serve hot.
Bulk: remove from Multigen and serve alone or with a side dish.
Cold Plating: allow to cool and plate alone or with a side dish. Place on the hot side of the tray to retherm prior to service.
Food Accompaniment: Rice and vegetables, biscuit, or use as crepe filling.