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+ servings

Chicken à la King, a Classic Made Skinny

Chicken à la King, a Classic Made Skinny

Ingredients
  

  • 2 tablespoons reduced-fat butter or Smart Balance Light
  • 3 cups fresh mushrooms, sliced (if slices are large cut each in half)
  • 1 red bell pepper, chopped (about 1 cup)
  • cups onions, diced
  • ½ cup all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon fresh pepper, or to taste
  • cups reduced-fat milk (2%)
  • cups Swanson’s reduced-sodium chicken broth
  • 2 cups chicken, cooked, chopped, skin removed
  • 1 (4 oz.) jar diced pimentos, drained, see shopping tip
  • 6 medium baking potatoes (about 2-¼” to 3-¼” diameter)

Instructions
 

  • To Bake Potatoes: Preheat oven to 350 degrees. Wash and dry each potato and pierce with a fork.  Bake in oven for about 45 minutes- 1 hour until completely baked through. Remove from oven, wrap each in foil to keep warm. To cook in microwave: cook 1 potato at a time in the microwave. Cook for 3 minutes, turn over and continue to cook for about 3-4 minutes until soft. Remove from microwave, wrap each in foil to keep warm.
  • To Make Chicken à la King: In a large nonstick pan, melt butter over medium-high heat. Cook mushrooms, onions, red bell peppers in butter, stirring occasionally, until vegetables are soft about 4 minutes.
  • Stir in flour, salt, and pepper and stirring constantly, until blended; remove from heat. Using a whisk, stir in milk and broth. Continue to whisk until the flour becomes dissolved. Place back on medium-high heat and cook, whisking constantly until boiling.  Continue to boil, stirring continuously for 1 more minute. Stir in chicken, pimentos and continue to cook until hot.
  • Cut baked potatoes in half.  Mash each with a fork.  Add about ¾ cup Chicken à la King to each.
  • This dish can be made ahead and reheated. It also freezes great.

Nutrition

Serving: 1stuffed potatoCalories: 351kcalCarbohydrates: 54gProtein: 24gFat: 5gSaturated Fat: 1gCholesterol: 5mgSodium: 346mgFiber: 6gSugar: 6gBlue Smart Points: 8Green Smart Points: 8Plus Points: 9