Chicken a la Princess Casserole

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The other day my daughter asked me to make Chicken a la King.  I’ve never made it before and so went looking for some recipes.  One thing I noted no matter where I found the recipes; they either included peas, mushrooms and/or pimentos. 

Here’s the deal.  One doesn’t eat peas, one doesn’t eat mushrooms, none of us eat pimentos.  What’s a cook to do?  Make up their own recipe that the family WILL eat.  LOL.  So…I came up with a ‘basic’ bare bones Chicken a la recipe and renamed it Chicken a la Princess since it’s a “baby” recipe so to speak and I made it at my daughter’s request.  You can “royal” it up the way YOU want, by adding peas, mushrooms, pimentos or whatever your family likes.

Chicken a la Princess Casserole

6 ounces Uncooked Med. Egg Noodles
3 chicken breasts – cooked and cubed
1/3 cup margarine or butter
1/3 cup flour
3/4 teaspoon seasoning salt
1 1/2 cup milk
1 cup Chicken stock

Cook noodles to desired doneness as directed on package. Drain. Heat oven to 350F.

In a pot mix margarine flour and seasoning salt together, stirring constantly.  You will get ‘lumps’ of the mixture.

Gradually stir in milk and chicken stock. Cook until mixture boils and thickens, stirring constantly.  Using a roux whisk helps incredibly to get all the “lumps” incorporated into the sauce.

Remove from heat; stir in chicken and egg noodles. Spoon into greased 2-qt. casserole.  Bake at 350 for 30-40 mins. or until bubbly.

I ended up ‘crowning’ it with Swiss Cheese slices, since I had some leftover from the Cralmonary Swiss Turkey Sandwich I made last week.

 

This was really excellent and we had no leftovers!

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