Chicken a la King over Biscuits

Chicken a la King is such a comfort dish, and easy to make, too.  It is creamy and delicious, and can be served over a variety of things, so use what you have on hand or what is easiest.  You can use rice, noodles, or biscuits for this dish.  Tonight I used biscuits from a tube because I was short on time and had some in the fridge.  It's a quick dinner you can pull together with ease if you use a rotisserie chicken and other short cuts, or cook and cube the chicken and make the biscuits from scratch if you find yourself with time to burn.  This is a recipe I have been using for years, adapted from an old Taste of Home cookbook.

Ingredients

Biscuits, rice, or noodles.  Your choice.  Prepare as directed.

1 1/2 cups sliced fresh mushrooms

3/4 cup all-purpose flour

1/4 tsp salt

1/8 tsp garlic powder 

32 oz. chicken stock

2 cups milk

2 cups cooked chicken, shredded or cubed.  A rotisserie chicken works perfect for this--just shred and go.

1 tbsp diced pimientos

Olive oil

Directions

Prepare your biscuits, rice or noodles according to the package directions.  Cube your chicken and cook thoroughly in a skillet, or better yet, shred your rotisserie chicken and set aside.  

Next, sauté the  mushrooms in olive oil until tender, sprinkling with salt and garlic to season.  Stir in flour until blended. Gradually stir in chicken stock and milk.  Bring to a boil, stirring constantly.  Cook it for about 2-3 minutes until it has thickened.

Add chicken and pimientos, and allow to simmer on low heat until it is heated through, stirring occasionally.  I allowed mine to simmer about 15 minutes and it came out perfect.

Serve the gravy over your biscuits, rice, or noodles.  So easy, and delicious.  Something even the picky eaters of the family will enjoy.  

Better On Day 2 Steakhouse Chili Soup

I love soup, as you've probably read on this blog.  Even in 106 degree heat here in Vegas today, I found myself craving chili.  My chili is very easy to make, not too spicy, and tastes even better on day 2.  I make it soupy because I love to add cheese, sour cream, and lots of crackers until it is practically a solid substance.  The extra liquid makes the crackers extra good.  Make any modifications you would like to suit your tastes and the ingredients you may have on hand.  The beauty of chili is you can make it a million ways and it is always delicious.

Ingredients

1 lb+ beef.  You can use ground beef, or cubed up steak.  Tonight I used 1 1/2 lbs of thinly cubed tri tip steak.

1 cup beef broth

1 tbsp Worcestershire sauce

2 cans chili beans--16oz each.  I used Bush's Mild Chili Beans tonight.

1 can tomato sauce

46oz bottle V-8 Spicy Hot juice

1 tbsp masa or other thickener

Seasonings to your taste:

Seasoning Salt

Garlic Powder

Chili Powder

Cayenne Pepper

Served with:

Sour Cream

Shredded Colby Jack cheese

Saltines or Oyster crackers

Brown the beef in your soup pot to save cleanup time.  If you are using ground beef, be sure to drain after browning and return to the pan.  Season with seasoning salt and garlic powder to suit your taste.  I don't measure, I just eyeball it.  Add one cup beef broth and worcestershire sauce to browned beef and let it simmer for about 2 minutes.

Add both cans of chili beans, tomato sauce, V-8, Cayenne pepper and chili powder to beef over mid-high heat.  While it starts to bubble, take 1 tbsp of masa, flour, or cornstarch--whatever thickener you prefer and have on hand--and stir it into 1/4 cup of water and mix well.  Stir this slowly into your chili until it has been mixed in.  Reduce heat.  I allow my chili to simmer for at least 30 minutes, but the longer the better with chili because the spices blend the longer you let it cook. Unfortunately at our house dinner tends to be a last minute thing, so we cook it for the minimum before digging in.  This is what makes it better on day 2 at our house, that is if you are lucky enough have leftovers for work tomorrow.

Serve in bowls with a spoonful of sour cream and shredded colby jack cheese and lots of crackers for a satisfying meal.