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Holiday Feast Part 2 - Chicken Ala King

Ok, I know I've been delinquent - I was supposed to post recipes and photos each week but I've been crazy busy I haven't been able to do any writing.  So despite the slight (ahem) delay, I'm posting my other creations.

For now, I'll be talking about my Chicken Ala King.

Okay, I'm not an expert cook but I like experimenting - and being the true Filipino that I am, I love to take an original and turn it into my own creation.  For this recipe, I used a recipe I found on a milk can label/flap and tweaked it a bit to come up with what you see above.

Here's the original recipe courtesy of Alaska Milk (

Servings: 10-12
24 slices loaf bread
½ cup melted butter
2 tbsp butter or oil
½ cup onions
2 tbsp minced garlic
500 gms diced chicken
¼ cup flour
½ cube chicken cube
1/3 cup diced celery
1/3 cup diced red bell pepper
1/3 cup diced green bell pepper
¼ cup green peas
1 cup Alaska Evaporated Filled Milk
½ cup chicken stock
¼ cup grated quickmelt cheese
Roll out bread slices using a rolling pin or a bottle. Brush with melted butter and fit into muffin tin or puto molds. Bake for 15 to 20 minutes in a 350F oven until slightly toasted. Set aside.
To make the filling, sauté onions and garlic in butter. Toss in chicken and stir fry until almost done. Toss in flour and cook for a few minutes. Add in chicken cube and vegetables and cook for a few minutes. Pour in milk and stock and bring to a boil. Lessen heat and add in cheese. Season to taste with salt and pepper. Serve inside baked bread cups.

My changes are:

Use ground chicken
Take out the flour
Add canned mushrooms
Increase Veg
Chicken Stock optional if you use 1 whole chicken cube
and I use an entire block of grated quickmelt cheese

I know, I know it doesn't sound healthy but I don't make this often.  Since my version has a ton of cheese, you have to be careful not to leave it unattended.  Make sure you mix it by scraping the bottom of the pot otherwise you risk burning it.

Also another trick is to use a "Pinoy Tasty" type of bread so they're easier to roll out.  Don't use Gardenia cause I find those can easily break compared to the Pinoy Tasty ones.

I also do a mix of vegtable oil and butter for the butter brush (less calories - just to make up for an entire block of cheese in the recipe).

If you are serving these a few hours after making them, just make sure to keep the filling and the bread cups separate until before you serve them.  If you run out of bread cups (it can take awhile for these to toast) you can just use toasted bread.  This is also very convenient if you're too lazy to roll the bread into cups.  As a last resort (and this is what my brother loves to do) is to just put the filling on top of rice.  That works too :) 

So there it is - obviously I didn't change much but this is the recipe that my family prefers so it's what I make for special occassions (read: once a year).  I suppose I can make a healthier version so my family can eat this more often but that still needs a bit of experimenting so that's for a future post. :)


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