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Nutrition Facts
Serving Size 1 (403g) Recipe makes 4 servings
Calories 458
Calories from Fat 147		(32%)
Amount Per Serving		%DV
	Total Fat 16.4g	25%
	Saturated Fat 7.2g	35%
	Monounsaturated Fat 5.4g
	Polyunsaturated Fat 2.3g
	Trans Fat 0.0g
Cholesterol 79mg		26%
Sodium 1189mg		49%
Potassium 712mg		20%
Total Carbohydrate 48.6g		16%
	Dietary Fiber 7.1g	28%
	Sugars 9.3g
Protein 30.6g		61%
detailed view... how is this calculated?

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Chicken (Turkey) a La King in Toast Cups

Recipe #72784 | 40 min | 15 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Derf
Oct 6, 2003

Great tasty way to use leftover chicken or turkey from Canadian Living magazine.

SERVES 4 (change servings and units)

Ingredients

8 slices whole wheat bread
2 tablespoons butter
1 onion, chopped
1/2 cup carrot, diced
1/2 cup celery, diced
1/2 cup sweet red pepper, diced
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1/4 cup all-purpose flour
1 1/2 cups chicken stock or turkey broth
1 cup milk (I use 2%)
1 tablespoon wine vinegar
2 cups cooked chicken, cubed or cooked turkey
1 cup frozen peas

Directions

1
Cut crusts off bread.
2
Using a rolling pin, roll each slice to 1/4 inch thickness.
3
Fit each into lightly greased 6 oz custard cup or jumbo muffin pan.
4
Bake in centre of 375 degree Fahrenheit oven until golden brown, about 8 minutes.
5
Meanwhile, in a large saucepan, melt butter over medium heat; cook onion, carrot, celery, red pepper, salt, pepper, and thyme, stirring occasionally, until onion is softened, about 2 minutes.
6
Add flour; cook, stirring constantly, for 1 minute.
7
Whisk in stock, milk and vinegar; cook, whisking often, until thick enough to coat back of spoon, about 10 minutes.
8
Add chicken and peas; cook until bubbly and peas are tender, about 3 minutes.
9
Spoon into toast cups just before serving.

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Featured Reviews for This Recipe

From: Chef1MOM~Connie

On Aug 22, 2007

Super easy and super good. I made this tonite as I had leftover turkey that needed to be used. Didn't feel like the regular same old same old so checked out Derf recipe list and this is it. This came together so easy. I did make some changes in that I used homemade biscuits and dented them to fit into cups. DH loved and and again asked is this a recipe from zaar again? OF COURSE! He was very pleased. Thank you for another keeper.

1 person found this review helpful

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From: foodtvfan

On Dec 11, 2006

What a wonderful filling and great way to use up leftover chicken or turkey! I substituted white vinegar because I did not have the wine vinegar on hand and I added 1 teaspoon prepared mustard to add a little zip. When I make toast cups I brush them with melted butter on both sides before toasting them and fill them with scrambled eggs, bacon bits, and cheese for breakfast; or with creamed salmon or tuna and peas; or fried mushrooms and onions with odd bits of leftovers (potatoes, meat, veggies)using leftover gravy or cream of mushroom soup (or other cream of soup). I have some frozen pastry tart shells in the freezer and I think this filling would great in those too. Thanks for a terrific recipe. Burnice

3 people found this review helpful

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From: LonghornMama

On Dec 20, 2004

Toast cups are so lovely and easy, but you could be lazy and serve on plain old toast, too. I really enjoyed this dish. Fresh with lots of veggies, colorful and pretty healthy. Not gloppy like most chicken a la king recipes. Even better the next day over toast. I have to admit, I did not expect my kids to eat this one..the vegetables were too visible; however, my 6 year old ate 4 of them! The only change I made was to use pimento instead of red pepper as I had none. Thanks, Derf!

4 people found this review helpful

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