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Posted October 22, 2008 | comments Leave a comment

Chicken A La King

Serves 4

½ c. chopped celery
½ c. chopped green pepper
2 T. butter
2 cans (20 ¾ oz.) condensed cream of chicken soup, undiluted
1 c. milk
¼ tsp. pepper
2 c. cubed cooked chicken
1 jar (6 oz.) sliced mushrooms, drained
¼ c. diced pimientos
6 slices bread, toasted & halved

In a large skillet, sauté celery, green pepper in butter until crisp & tender. Stir in the soup, milk and pepper. Add the chicken, mushrooms and pimientos. Reduce heat; simmer, uncovered for 4-6 minutes. Serve over toast.

Louise Clatterbuck
Front Royal


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