Chicken à la King in Toast Cups Chicken à la King in Toast Cups

Chicken à la King in Toast Cups Image by: Chicken à la King in Toast Cups Author: Canadian Living

Serve with: Hearts of Romaine Salad 

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: March 2003



Cut crusts off bread. Using rolling pin, roll each slice to 1/4-inch (5 mm) thickness. Fit each into lightly greased 6-oz (175 mL) custard cup or jumbo muffin pan. Bake in centre of 375°F (190°C) oven until golden brown, about 8 minutes.

Meanwhile, in large saucepan, melt butter over medium heat; cook onion, carrot, celery, red pepper, salt, thyme and pepper, stirring occasionally, until onion is softened, about 2 minutes. Add flour; cook, stirring, for 1 minute.

Whisk in stock, milk and vinegar; cook, whisking often, until thickened enough to coat back of spoon, about 10 minutes.

Add chicken and peas; cook until bubbly and peas are tender, about 3 minutes. To serve, ladle into toast cups.

Nutritional facts <b>Per serving:</b> about

  • Sodium 1291 mg
  • Protein 32 g
  • Calories 404.0
  • Total fat 13 g
  • Cholesterol 73 mg
  • Saturated fat 6 g
  • Total carbohydrate 41 g


  • Iron 31.0
  • Folate 29.0
  • Calcium 14.0
  • Vitamin A 52.0
  • Vitamin C 60.0
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Chicken à la King in Toast Cups