NVDAILY.COM | Reader Recipes
Posted October 22, 2008 | Leave a comment
Chicken A La King
½ c. chopped celery
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.
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