Mid-Week Dinner: Chicken a la King (ala Mike)

I really felt like cooking last night, don't ask me why! No idea. I had taken out a pack of chicken to defrost and got my cook on... Chicken a la King (a la Mike) served on a bed of rice with pumpkin and broccoli, drenched in a white sauce.
Sound good? Here's how simple it was making the chicken dish:

Ingredients:
1x Pack of Chicken (4x Thighs & 4x Drumsticks)
1x Packet Knorr Chicken ala King
1/2 Cup Wellington's Sweet Chilli (Hot)
2x Cups Milk (500ml)
1x Large Onion, diced
2t Garlic
1x Punnet of Mushrooms (sliced)

Method:
1. In a large saucepan, brown the Chicken, remove and set aside.
2. De-glaze the pan with white wine.
3. Add 2T Olive Oil and apply heat.
4. Add the Onions and fry until translucent, stirring ever so often.
5. Add the Garlic and Chilli Sauce, fry for a further minute or two, stirring
6. Add the Chicken, Mushrooms and Milk, bringing it up to a simmer.
7. Sprinkle the Knorr Chicken ala King spice into the pan, stir it well into the mixture.
8. Simmer, uncovered for 30 minutes, until the Chicken is cooked.
NOTE: You will need to stir quite often as this mix tends to burn to the bottom of the pan. Add more milk if liquid gets to thick.

Serve the Chicken on a bed of Rice, with a side of Broccoli and Pumpkin. Finger licking good! A quick and really tasty meal, in around 45 minutes.

Mid-Week Dinner: Chicken & Broccoli Pasta Bake

The IT Manager at Coronation is also a Foodie... Can you Adam & Eve it? He shared a recipe with me yesterday and I had to give it a go. My family was overly impressed with this dish, asking me to add it to my repertoire. My dad also popped on and raved about my 'special recipe'. Here's how to do it...

Ingredients:
4x Chicken Breasts
2x heads of Broccoli, separated into small florets
1x cup of Wine
1x cup Water
Salt and Pepper
250ml Cream
1 cup Mayonnaise
1 cup of Chicken Soup (already made)
3t curry powder
3t lemon juice
1 and 1/2 cups cheddar cheese, grated (for the liquid)
2 cups grated cheddar (for the topping)
3/4 packet of shell noodles (the 500g packet)

Method:
It is good to start with putting your oven on at the beginning. Set it to 180 deg.

1. Grease a oven proof dish and set aside.
2. Place the chicken breasts in a small saucepan, add the wine and the water (add more water if necessary to just cover the chicken).
3. Season with salt and pepper and apply the heat, simmering for about 10 minutes, until chicken is cooked but still tender.
4. In another saucepan, add a little water and add the broccoli. Season with salt, cover and steam for around 8-10 minutes.
5. Fill a large saucepan with water. Add salt and bring to a boil. Add pasta and cook for 12-15 minutes, until el dente.
6. Drain the pasta. Drain the broccoli.
7. Remove the chicken from the liquid, retaining 1 cup of the stock.
8. Shred the chicken.
9. Mix the pasta, chicken and broccoli and place in the oven proof dish.

For the sauce:
1. In a large mixing bowl / jug, add the stock, chicken soup, mayonnaise, curry, lemon juice, cheese and cream. Mix well.
2. Pour over the pasta.
3. Cover with a layer of cheese.
4. Bake for 30 minutes.

Serve piping hot, with a green salad and some garlic bread. Simply delicious!

Tx Philip!