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This is an
easy tasty treat... buy a tube of biscuit dough,
fit them into muffin tins and fill with this succulent chicken a
la king mixture.
How easy is that!
Serve chicken a la king muffin cups for lunch with a
tossed salad or
take to picnics for family gatherings.
You could also serve these on a large platter for a buffet
table.
This also makes a great
choice for super
bowl appetizers.
Kids love this one too... make them for their school lunches
or
after school snacks.
See more of my easy
Gourmet Lunch Ideas
with photographs
Chicken
a la King Muffin Cups
this is
another Peggy
Bucholz recipe and photograph
created for my website www.finedinings.com
serves 10
Chicken a
la King Filling
2 tablespoons butter
2 tablespoons flour
1/2 cup milk
1/2 cup chicken broth
1/4 cup frozen peas and carrots
2 tablespoons green onions, sliced thinly
3/4 pound chicken breasts or thighs, cooked, finely diced
In a saucepan combine butter and flour stirring 2 minutes; add milk and broth, bring to
a boil stirring to thicken; add peas and carrots, onion and diced chicken; cook 2
minutes, remove the chicken a la king mixture from the heat and fill the
prepared muffin cups.
How
to make Muffin Cups... easy to do!
12-ounce tube refrigerated biscuits in dairy case,(10 biscuits)
3/4 cup Asiago or Parmesan cheese, grated
fresh Parsley sprigs for
garnish
Separate biscuits, press each one into an un-greased regular size
muffin tin pushing dough up the sides.
Spoon chicken a la king filling into
cups, sprinkle with grated cheese. Bake at 400° for 10 to 12 minutes or until golden brown;
garnish with parsley and serve. They make a great Super Bowl Snack or lunch to
serve with a
Salad.
Wine Recommendation: Chardonnay
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