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