Cajun Chicken a la King2013-01-06
- 6 to 8 chicken breasts
- 8 chicken bouillon cubes
- 8 cups water
- 1 medium onion, chopped
- 1 stalk celery, chopped
- 1/2 cup (1 stick) butter
- 1 cup flour
- 3 to 4 cups milk
- Salt and pepper, to taste
- 1 cup sweet peas, frozen or canned
- Buttermilk biscuits
Dissolve bouillon cubes in water.
Add chopped onion, celery, and chicken breast. Boil until tender.
Remove chicken and chop into bite-size pieces. Reserve broth.
In separate pot, melt butter. Add flour, and cook mixture for 3 to 5 minutes. Slowly add 4 cups of the cooked chicken broth. Add slowly and stir continuously to avoid lumping. Add milk until mixture resembles a thick soup. (You can thin by adding more liquid, either broth or milk, or thicken by adding a paste of milk and flour.)
Salt and pepper to taste. Add cooked chicken and peas. Heat thoroughly.
Serve over homemade biscuits which have been sliced in half.
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