Chicken à la King on Toast

Chicken à la King on Toast. Savour the comfort of a family-friendly Chicken à la King served over a garlicky grilled cheese boat, that is sure to impress the entire family.

Brimming with tender diced chicken, mushrooms, and peppers, submerged in a light creamy sauce. Made even more enticing with the smell of freshly baked Furlani Garlic Texas Toast wafting through the kitchen, distracting everyone even before the meal is ready. Your family will be sitting at the dinner table well before they are even called! This cozy weeknight meal offers a twist: for the grown-ups, a smoky Gouda garlic Texas toast and for the little ones, the comforting familiarity of melted processed cheese garlic Texas toast.

Tips:

• This dish can easily be made in under 45 minutes, but you can also prepare the Chicken à la King sauce a day in advance for added convenience. Then just reheat it while you make the Garlic Texas Toast for a crave worthy dinner served in just 10 minutes.
• Get your kids involved, have them help you cut out the holes in the garlic Texas toast.

This Chicken à la King on Toast recipe was created in partnership with Furlani. Opinions in this post are always my own.

Furlani Garlic Texas Toast can be found fresh in the bakery department or in the frozen aisles of your grocery store.

Ingredients

• Furlani Garlic Texas Toast 
• Olive oil
• Yellow onion
• Salt
• Black pepper
• Garlic
• Chicken thighs
• Butter
• Cremini mushrooms
• 2Fresh thyme leaves
• Red bell pepper
• All purpose flour
• Chicken stock
• Milk
• Dijon mustard
• Peas
• Process cheese slices
• Smoked Gouda cheese

See recipe card for quantities.

Instructions

Prepare the Chicken à la King Sauce

Heat the oil in a 3.5-quart sauté pan (or large skillet) over a medium heat. Add the onion and cook until they just begin to soften (3 to 4 minutes). Next, add the salt, pepper, and garlic, cook for 1 minute more.

Add the chicken and cook until all sides are lightly browned (5 to 6 minutes) stirring occasionally.

Empty the mixture to a plate and cover with another plate or foil.

Add the butter to the pan and add the chopped mushrooms, thyme and cook for about 3-4 minutes until the mushrooms are beginning to brown. Add the red peppers and cook for 2 to 3 minutes until just beginning to soften.

Sift in the flour and cook for one minute while stirring.

Pour in about ¼ cup of the warm stock and stir to combine. It will form a paste. Continue adding the stock ¼ cup at a time, stirring constantly to avoid a lumpy sauce.

Once all the stock has been added, raise the heat to medium-high and add in the warm milk. Cook, stirring occasionally until the sauce begins to thicken, 3 to 4 minutes.

Add the Dijon and stir to incorporate.

Preheat the broiler with a rack in the middle in the oven.

Add the reserved chicken and onion mixture (with all the juices) and stir to combine.

Reduce the heat to medium, cover and cook for 5 minutes. Season with salt and pepper at this point, if needed. (Stir occasionally to ensure it is not sticking the bottom of the pan and lower the heat slightly if required.)

Add the peas and cook uncovered until the peas are heated through, and the sauce is the consistency of gravy, about 5 minutes more.

Prepare the Toast

Once the chicken is added back into the pan, place 8 slices of Furlani Garlic Texas Toast on a sheet pan. Using a circle cookie cutter, cut out the centre of 4 slices of the Texas toast. Place the circle on the tray.

Place the tray in the preheated oven and lightly toast one side. watch carefully because every broiler is slightly different. Just want the slightest bit of colour.

Flip and toast the other side in the same manner.

Remove the tray, turn off the broiler and set the oven to 400°F.

Add the processed cheese slices or grated smoked Gouda to the full toast slices. Place a toast slice with a circle cut out, on top of each cheese covered toast slice to form a sandwich.

Place cheese on the circles, then put the tray back into the oven until the cheese has melted, 4 to 5 minutes.

Serve

To serve, place a sandwich on an individual serving plate. Fill the hole with a spoonful of the chicken mixture and spill a little onto one side of the sandwich.

Add the cheese circle to the plate and sprinkle with thyme (if you would like). Dig in!

🎥Watch how this recipe was made here.

Chicken à la King on Toast

Savour the comfort of a family-friendly Chicken à la King served over a garlicky grilled cheese boat, that is sure to impress the entire family.

Brimming with tender diced chicken, mushrooms, and peppers, submerged in a light creamy sauce. Made even more enticing with the smell of freshly baked Furlani Garlic Texas Toast wafting through the kitchen, distracting everyone even before the meal is ready. Your family will be sitting at the dinner table well before they are even called! This cozy weeknight meal offers a twist: for the grown-ups, a smoky Gouda garlic Texas toast and for the little ones, the comforting familiarity of melted processed cheese garlic Texas toast.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dinner, Entree, Main Course

Cuisine American

Servings 4 People

Ingredients

  

1x2x3x

• 8 slices Furlani Garlic Texas Toast
• 3 tablespoons olive oil
• 1 medium yellow onion diced
• ¼ teaspoon salt plus more to taste
• ¼ teaspoon black pepper plus more to taste
• 2 cloves garlic minced
• 6 chicken thighs boneless, skinless, and cubed
• 3 tablespoons butter
• 8 ounces cremini mushrooms cut in quarters or sliced (for picky eaters, the cubes blend in with the chicken)
• 2 teaspoons fresh thyme leaves
• 1 red bell pepper diced
• ⅓ cup all purpose flour
• 1 ½ cup chicken stock warm (the better the broth, the better the dish).
• 1 cup full fat milk warm
• 1 tablespoon Dijon mustard
• 1 cup peas frozen
• Process cheese slices 2 slices per person
• Smoked Gouda cheese grated, 40grams per person

Instructions

 

Prepare the Chicken à la King Sauce

• Heat the oil in a 3.5-quart sauté pan (or large skillet) over a medium heat. Add the onion and cook until they just begin to soften (3 to 4 minutes). Add the salt, pepper, and garlic, cook for 1 minute more.
• Add the chicken and cook until all sides are lightly browned (5 to 6 minutes) stirring occasionally.
• Empty the mixture to a plate and cover with another plate or foil.
• Add the butter to the pan and add the chopped mushrooms, thyme and cook for about 3-4 minutes until the mushrooms are beginning to brown. Add the red peppers and cook for 2 to 3 minutes until just beginning to soften.
• Sift in the flour and cook for one minute while stirring.
• Pour in about ¼ cup of the warm stock and stir to combine. It will form a paste. Continue adding the stock ¼ cup at a time, stirring constantly to avoid a lumpy sauce.
• Once all the stock has been added, raise the heat to medium-high and add in the warm milk. Cook, stirring occasionally until the sauce begins to thicken, 3 to 4 minutes.
• Add the Dijon and stir to incorporate.
• Preheat the broiler with a rack in the middle in the oven.
• Add the reserved chicken into the onion mixture (with all the juices) and stir to combine.
• Reduce the heat to medium, cover and cook for 5 minutes. Season with salt and pepper at this point, if needed. (Stir occasionally to ensure it is not sticking the bottom of the pan and lower the heat slightly if required.)
• Add the peas and cook uncovered until the peas are heated through, and the sauce is the consistency of gravy, about 5 minutes more.

Prepare the Toast

• Once the chicken is added back into the pan, place 8 slices of Furlani Garlic Texas Toast on a sheet pan. Using a circle cookie cutter, cut out the centre of 4 slices of the Texas toast. Place the circle on the tray.
• Place the tray in the preheated oven and lightly toast one side. watch carefully because every broiler is slightly different. Just want the slightest bit of colour.
• Flip and toast the other side in the same manner.
• Remove the tray, turn off the broiler and set the oven to 400°F.
• Add the processed cheese slices or grated smoked Gouda to the full toast slices. Place a toast slice with a circle cut out, on top of each cheese covered toast slice to form a sandwich.
• Place cheese on the circles, then put the tray back into the oven until the cheese has melted, 4 to 5 minutes.

Serve

• To serve, place a sandwich on an individual serving plate. Fill the hole with a spoonful of the chicken mixture and spill a little onto one side of the sandwich.
• Add the cheese circle to the plate and sprinkle with thyme (if you would like). Dig in!

Notes

Tips:

• This dish can easily be made in under 45 minutes, but you can also prepare the Chicken à la King sauce a day in advance for added convenience. Then just reheat it while you make the Garlic Texas Toast for a crave worthy dinner served in just 10 minutes.
• Get your kids involved, have them help you cut out the holes in the garlic Texas toast.

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