This is an easy tasty treat I created... fit biscuit dough into muffin tins
on the bottom and up the sides, fill with this succulent chicken a
la king mixture and bake. How easy is that!
a la King Muffin Cups
Bucholz recipe and photograph
created for my website www.finedinings.com
Recipe Type: chicken ala king, muffin cups, lunch
Prep Time: 25 min
Cook Time: 15 min
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
12-ounce tube refrigerated biscuits in dairy case,(10 biscuits)
3/4 cup Asiago or Parmesan cheese , grated
fresh Parsley sprigs for
Preheat oven to 400 degrees F.
To make the chicken ala king muffin filling, place in a saucepan 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 an additional 2
minutes more, remove from the heat and set aside.
Open the tube of biscuits, separate the sections and press each biscuit in an
un-greased regular sized
muffin tin making sure the dough goes up the sides of the muffin tin as well as covers the bottom.
Spoon chicken ala king mixture into muffin cups. Sprinkle with grated
Asiago or Parmesan cheese. Bake for 10 to 12 minutes or until golden brown.
Remove from oven, transfer to a serving plate, garnish with parsley
and serve. They make a great Super Bowl snack or lunch to
serve with a
recommendation: Pinot Gris;
Sauvignon Blanc; Riesling; Chardonnay|