This Chicken à la King dip served with Pan de Amerikana is perfect for merienda time. Make a big batch in advance and have this dip ready any time.
Preparation Time: 20 minutes
Cooking Time: 40 minutes to an hour
Serves 4 to 6
FOR THE CHICKEN
3 pieces chicken breast
2 ½ cups water
1 Boil chicken breast with 2 1/2 cups of water for 25 minutes or until cooked.
2 Remove chicken breast from pot, set aside broth because this will be used for the white sauce.
3 Debone chicken breast and shred.
FOR THE WHITE SAUCE
¼ cup butter
¼ cup flour
1 cup chicken broth
(from the boiled chicken)
¾ cup evaporated milk
1 Melt butter in a pan and remove from heat once melted.
2 Add flour and mix well until slightly thick and well-blended.
3 Take mixture in your pan back to the stove for 12 to 15 minutes.
4 Remove from heat and stir using a wire whisk. Add broth and milk, then stir constantly until creamy.
1 whole onion, roughly chopped
¼ cup margarine
1 whole red bell pepper, roughly chopped
2 carrots, diced
½ cup canned button mushrooms, sliced
1 Sauté onions in margarine and bell pepper, carrots and mushroom.
2 Add shredded chicken and mix into sauce.
3 Serve with slices of hot Pan de Amerikana
If Pan de Amerikana is not readily available, you may substitute with sliced loaf (“tasty”) bread, toasted to your liking.
This recipe was originally published in the December 2015 – January 2016 issue of Breakfast Magazine.