Chicken ala King Recipe
We be serving our Chicken ala King Recipe
on top of our Rice Pilaf
Using a chafing dish, we’ll bake rice, enough to fill half of the pan, following our recipe.
Then, after the chicken is finished, we’ll put it right on top of the cooked rice, and serve. In the chafer, the rice will add moisture and wonderful taste to the chicken.
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Portions/Servings This recipe will feed 24 people.
Read about Party Food Quantities to plan for more or less.
24 boneless, skinless, split chicken breasts
3 cans cream of mushroom soup
4 cups chicken stock, canned is fine
3 chopped bell pepper
1 pack frozen peas
8 ounces fresh mushrooms, sliced
Another can of chicken stock as needed
2 cans chopped pimento
2 dozen chopped scallions
Directions for Chicken ala King Recipe
The day of your party, follow our rice pilaf recipe, cutting the ingredients in half. Prep as directed, and place in the food pan of your chafing dish, and bake at 400° for 1+ hour, covered tightly in foil.
When the rice is in the oven, begin the chicken. You’ll need a baking pan big enough to lay out all the breasts at one time. Use a extra large disposable aluminum pan (sold at most grocery stores) for this. Or, divide the chicken and sauce into two pans.
In a mixing bowl, combine the ingredients. Lay out the chicken breasts in the pan and pour the sauce on top. Bake for 45 minutes, covered, next to the rice. Check a couple of pieces with your thermometer - you’re looking for 165° . When you get to that temp, remove the chicken and keep covered.
The rice should be done by now. Remove it from the oven, open the foil, give it a stir, and put the cooked chicken pieces on top of the rice. Pour the sauce on as well. Thin the sauce with chicken stock if needed. Cover with foil.
Place the pan into your chafing dish and serve with the pimento and scallions artfully arranged on top. Add stock to thin the sauce if needed as the party progresses. And remember to check the water level under the food in the chafer. If you need to add more, always add boiling water.
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