Chicken ala King

Portion Size: 1 c. over muffin or biscuit Yields: 8 servings

Ingredients Notes: 
1 cup light sour cream
2 tablespoons all-purpose flour
4 cups frozen mixed vegetables
2 1/2 Pounds cooked chicken, cubedCook until internal temperature reaches 165°F. 
1 (10 3/4 ounce) low salt chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
4 thick English muffins, spilt, toasted or 8 Biscuits, prepared
For gluten free (GF): use GF flour, GF chicken broth and GF English muffins. Always check each ingredients to be sure it is gluten free.

Directions:

StepsDirections: Critical Control Point /Quality Assurance
1In small bowl, with wire whisk, stir together sour cream and flour until smooth. Set aside.
2In a large saucepan combine sour cream, chicken and chicken broth.
3Cook over medium high heat, stirring frequently, until boiling.
4Reduce heat to medium.
5Add vegetables to mixture.
6Continue cooking, stirring, constantly, until mixture thicken and just comes to a boil.
7Remove from heat; stir in salt and pepper.
8Serve hot mixture over toasted English muffins or biscuits.

Jacqueline Larson M.S., R.D.N. and Associates