Chicken a la King
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.
