Chicken a la King

Prep Time: 15 Minutes
Cook Time: 65 Minutes

Equipment

• Chef’s knife/Peeler/Cutting Board
• Spoon/Spatula
• Mixing Bowl or Pan
• 1⁄2 size- 2” deep production pans
• Bulk Retherm Cart (or regular oven) or Tray Service Retherm Cart

Ingredients

• Chicken breast, cooked, diced
• Campbells Mushroom Soup
• Milk, 2%
• Water
• Cornstarch
• Carrot, peeled, small dice
• Celery, small dice
• White or yellow onion, small dice
• Red bell pepper, small dice
• Mushroom, button or cremini, sliced
• Thyme, dried
• Pepper, black
• Salt

Method

1. Whisk together, mushroom soup, milk, water, cornstarch, thyme, pepper, and salt in medium sized bowl.
2. In an oiled 2”, ó sized hotel pan combine diced chicken with vegetables. Pour soup mix over top.
3. Cover tightly with plastic wrap and aluminum foil
4. 4. 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.