Chicken a la King with Buttermilk Biscuits

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Glad I followed the reviewer's suggestion to halve the flour for the roux. It was still pretty thick., so I added more milk. I can't say I followed the recipe as written...and I usually hate when reviewers say that... But I couldn't bring myself to use bouillon cubes and canned cream of mushroom soup. So I added sliced mushrooms to the veggies and boxed chicken stock instead. I think it still needed some extra chicken flavor, so maybe one bouillon would have worked, and omit all of the salt. Just kind of a bland gravy. Biscuits were good. I will make again, but will tweak some more...

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Really easy & tasty. You only need 1/2 cup flour, 1 cup is way too much. And I use refrigerated biscuits. Turned out wonderful. Give it a try.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I followed the recipe (for the chicken exactly as written and at the finish immediately discovered that it was way way WAY too thick! I added a cup of chicken stock to little effect, and added another cup of milk. That did the trick. I did not go with biscuits, choosing to go with egg noodles instead. The chicken was nice and tender, but overall I was not blown away by the flavor. Just a tad on the bland side, but that's not a bad thing if you're feeding children with tastes as finicky as cats. They loved it. It was no better than a mild version of chicken pot pie filling, but since my kids love it I will make it again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I add a few things like green beans and dry sherry very tasty I did have to add more chicken broth

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The family loved this dinner. The biscuits were so soft and tasty. My husband said they made the dish. It's a nice big batch so I froze half for a busy night. When I make the biscuits again for the leftovers I will double the recipe. Also the next time I make it I will use the water I poached the chicken in instead of just water.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I'm not sure why the recipe calls for water and bouillon cubes. If you watch the episode, the chef uses chicken broth to poach the chicken and then uses the enriched poaching broth for the recipe. Also, note that the recipe makes 12 servings. I cut the recipe in half and served it with white rice and biscuits on the side. I like to savor my biscuits with butter and sometimes strawberry jam...yum!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is a very tasty meal. As for those who are whining about all the MSG and Margarine and bla bla bla. Just DON'T make the recipe and please don't get on the websit whining about all the ingrediants. Make your own Cream of Mushroom soup. Get real. Most people don't have the time or the desire to do such a thing.
The biscuit recipe does not call for margarine, it calls for Butter. Read the recipe accurately. There is a world of difference in margarine and butter.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

when i poached the chicken breast i added a bit of frsh thyme and rosemary and after words used the liquid from that and made a huge difference. Instead of buiscuts i did served them in puff pastry towers and it was delious and made more than 12 portions i think i had enough to make the rest into chicken pot pie and have to see how that tastes next.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My family loved this recipe. I used chicken stock instead of the cubes....makes a big difference in taste. This recipe is a keeper!!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

What ever you do DO NOT use bouillon cubes or condensed mushroom soup. Both are god awful; use chicken stock instead of the bouillon cubes and make your own mushroom soup with fresh mushrooms. Just by changing these two steps you will add a ton more flavor with out the stratospheric sodium content and I do mean stratospheric! Each cube packs in a whooping 800mg of sodium or do the math: 3200 mg of sodium and each cube has mono-sodium glutamate listed as the sixth ingredient.