Chicken a la Queen

I know it has been a while. I can give all the excuses about how busy I have been. Honestly, I have been neglecting things.

But here I am with a recipe that I hope others will love like my family does. I love Chicken a la King but I am the only one in the family that likes green or red peppers so this is a version I created for my loved ones:

You will need:

2 to 3 chicken breasts cubed and cooked
1/2 cup fresh mushrooms
1 chicken bouillon cube
1 cup of water
2 tbs flour
1 tbs crushed red peppers (dried)
1 cup sour cream
Salt and pepper to taste

Sauté mushrooms in butter or cooking spray. Add crushed peppers. Once mushrooms are tender add water and bouillon. Bring to a rolling boil. Slowly add flour stirring well. Once flour is mixed in lower heat to simmer and add cooked chicken. Finally, add sour cream and simmer till chicken is heated through. Server over biscuits or rice.

I made this for 2 adults and 3 children. There were no leftovers. They loved!

Try my recipe and let me know of any changes you make to spruce it up!

Comments

Spinach Lasagna Rolls

I originally found this recipe here on skinnytaste.com. She gets all the credit. I changed it a bit because the Handsome Man does not like ricotta. Pooh. I When its time to cook this I use a meaty spaghetti sauce. Spinach Lasagna Rolls Ingredients: 18 lasagna noodles, cooked Approx. 2 cups of freshly chopped spinach (or 10 oz frozen chopped spinach, thawed and completely drained) 2 - 8oz packages of Neufchâtel (or cream cheese) softened ½ cup cottage cheese 1 cup grated Parmesan cheese 2 egg salt and fresh pepper ½ cup mozzarella cheese, shredded Combine spinach, Neufchâtel, cottage cheese, Parmesan , egg, salt and pepper, and mozzarella in a large bowl. If the mixture seems soupy then add more Parmesan . Make sure the lasagna noodles are dry. Place a piece of wax paper on the counter and lay out the noodles. Spread cheese mixture evenly over noodles. Carefully roll noodles up and place edge side dow...

Yankee to Southern Bell

We moved from Ohio to Mississippi in 2014. The BIG PLAN was to sell our Ohio house and purchase land, put a mobile home on it, paying with funds from the sale of the house. The idea was that we would not have a mortgage payment. Sounds good, huh? It does to me too. But Murphy's Law doesn't think so. (want more irony, we stayed with the Murphy's for while throughout some of this) We have been faced with many challenges over the last few years. But I am proud to say we do not have a mortgage payment and we do not have credit card debt either. First challenge: LAND It is good to know people. A friend sold us some land that had a structure on it that he had started himself. This is what the inside looked like: That is after cleaning it up a bit and running the electrical. It cost us more than we planned to spend. And biggest challenge. Its not finished. We really can't move into it looking like this. But look at the view: THAT'S MY BACKYARD! After ...

Canned Venison Meat

We love deer meat! We also enjoy in the fact that we process our own meat. While most freeze deer meat, canning is a rewarding option as well. I love the idea of saving freezer space by canning. This raw pack recipe is super easy. You will be surprised by how much broth the meat creates. Canning meat requires a pressure canner. Canned Venison Meat Venison meat cut into cubes or chunks Tony Chacheres (or your favorite seasoned salt) Black pepper CUT-UP MEAT (strips, cubes, or chunks) Venison Remove excess fat. Soak strong-flavored wild meats for 1 hour in brine water containing 1 tablespoon of salt per quart of water. Rinse. Remove large bones and cut into desired pieces. To each quart jar add 1 tbs of Tony Chacheres and 1 tsp of black pepper. Raw Pack —Fill jars with raw meat pieces, leaving 1-inch headspace. DO NOT ADD LIQUID. Adjust jar lids. Dial Gauge Canner —Process at 11 pounds pressure - Quarts 90 minutes. For processing above 2,000 feet altit...

Thrifty Girl

Search This Blog