Annika’s Chicken a la Queen Amy

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5 star Avg. rating 5 from 3 votes.

Recipe Information

Recipe Created By: Amy Hugon


3-5 medium boneless chicken breasts, cut into 1 in cubes
4 stalks celery, sliced
1 onion, chopped
2 Tbsp olive oil or canola oil
1 tsp pepper
1 tsp garlic powder
1 tsp Mrs Dash or other spices as desired
1 16 oz pkg frozen chopped broccoli, thawed
1 small can sliced mushrooms, drained
1 16 oz pkg rice or wheat pasta – preferably chunky shapes
3 Tbsp margarine, butter, or canola or olive oil
1/2 cup wheat flour or gluten-free blend
2 cups milk (cow, soy, rice, or DariFree™)
1/2 tsp pepper
1/2 tsp garlic powder
1/3 cup grated cow or soy cheese (optional)
2 Tbsp nutritional yeast (optional)


Start pasta cooking. I used radiatore for the wheat-eaters, and Tinkyada for Annika.

In large frying pan, saute celery and onion til soft. Add in chicken, and saute until meat is done. Add spices.

Meanwhile, make sure broccoli is thawed. When chicken is done, toss broccoli in with chicken; add in drained mushrooms (or put them into the cheese sauce if desired) turn heat to low and set aside.

Prepare sauce if desired. Annika liked this with just the chicken and veggies on the pasta. The other option is a cheese or cheesish sauce.

Melt margarine, butter, or heat oil. Stir in wheat or gluten-free flour. Whisk until this thickens into a lump – this is called a roux (roo). Dump in the milk or milk alternative, and stir. Work lumps out against side of pan with wooden spoon. Stir in pepper and garlic. Add cheese if using, OR nutritional yeast if using, OR just serve as is for a white sauce.

I made a pot of wheat pasta, a pot of rice pasta, a cow cheese sauce with mushrooms, and the pot of chicken and veggies, and had people mix and match as desired.


This can be free of a number of different allergen sets, depending on the options chosen. Wheat or gluten-free pasta; cheese sauce, nutritional yeast sauce, white sauce, or no sauce.

Copyright © 2008 Amy Hugon. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.


Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

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