Chicken a La King Canning
Capture the comforting taste of homemade Chicken a La King in a shelf-stable, ready-to-serve format with this Chicken a La King Canning recipe. Perfectly diced chicken breast is paired with colorful bell peppers, earthy mushrooms, and a creamy, velvety sauce made from butter, chicken broth, and heavy cream. A hint of thyme adds a subtle herbal note, while pressure canning ensures this flavorful classic is preserved safely for up to a year. Ideal for busy weeknights, this versatile dish can be reheated and served over rice, pasta, or even flaky biscuits for an effortless, satisfying meal. Whether you’re stocking your pantry or prepping for meal planning, this recipe combines convenience with gourmet comfort food appeal.
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Recipe Information
Ingredients
- 4 cups Cooked chicken breast, diced
- 1 cup Green bell peppers, diced
- 1 cup Red bell peppers, diced
- 2 cups Fresh mushrooms, sliced
- 1 cup Butter
- 1 cup All-purpose flour
- 6 cups Chicken broth
- 2 cups Heavy cream
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 1 teaspoon Dried thyme
Instructions
Prepare your pressure canner according to the manufacturer’s instructions. Wash and sterilize canning jars, lids, and rings.
In a large skillet over medium heat, melt the butter. Add the diced green and red bell peppers and sliced mushrooms. Sauté until the vegetables are tender, about 5-7 minutes.
Gradually stir in the flour to create a roux. Cook for 2 minutes, stirring constantly.
Slowly whisk in the chicken broth and heavy cream to the roux. Stir well to avoid lumps and bring the mixture to a gentle boil, allowing it to thicken, about 5 minutes.
Add the cooked, diced chicken breast to the sauce and mix until evenly combined.
Stir in salt, pepper, and dried thyme. Adjust seasoning to taste.
Ladle the hot Chicken a La King mixture into sterilized jars, leaving 1-inch of headspace at the top.
Use a clean damp cloth to wipe the jar rims. Place sterilized lids on the jars and screw on the rings until fingertip tight.
Place the jars in the pressure canner. Process pint jars at 10 pounds of pressure for 75 minutes or quart jars for 90 minutes, adjusting for altitude if necessary.
After processing, carefully remove the jars from the canner and let them cool completely on a towel-lined surface for 24 hours.
Check that all jar lids have sealed properly before storing. Label the jars with the date and store in a cool, dark place for up to 1 year.
Reheat gently before serving, and enjoy over rice, pasta, or toast!
Nutrition Facts
Calories |
5522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 380.8 g | 488% | |
| Saturated Fat | 208.1 g | 1040% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 1846 mg | 615% | |
| Sodium | 9867 mg | 429% | |
| Total Carbohydrate | 130.1 g | 47% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 23.7 g | ||
| Protein | 336.4 g | 673% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 316 mg | 24% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 5566 mg | 118% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
