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Chicken a la King Recipe

Chicken a la King Recipe photo by Taste of Home

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“Canned soup makes this elegant classic so quick and easy,” shares Jennifer Eggebraaten from Hastings, Michigan, and pimientos, celery and peppers add both color and crunch. “It’s a great recipe for using up leftover chicken or turkey and one that my family really enjoys,” Jennifer adds.

This recipe is:

Quick

Diabetic Friendly

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Chicken a la King Recipe

Prep/Total Time: 20 min.

Yield: 4 Servings

20 20

Ingredients

1/2 cup chopped celery
1/2 cup chopped green pepper
2 tablespoons butter
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 cup whole milk
1/4 teaspoon pepper
2 cups cubed cooked chicken
1 jar (6 ounces) sliced mushrooms, drained
1/4 cup diced pimientos
6 slices bread, toasted and halved

Directions

In a large skillet, saute celery and 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 or until heated through. Serve with toast. Yield: 4 servings.

Nutritional Analysis: 1-1/4 cups (prepared with reduced-fat butter, reduced-fat soup and reduced-calorie bread) equals 370 calories, 12 g fat (5 g saturated fat), 86 mg cholesterol, 1,069 mg sodium, 38 g carbohydrate, 5 g fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable.

Originally published as Chicken a la King in Quick Cooking January/February 2006, p24

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Chicken a la King

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Reviewed on Mar. 02, 2011 by katlaydee3

I did not really like this recipe. Too bland for me and I did not like the soggy toast. Maybe it would have been better over biscuits.

Reviewed on Sep. 24, 2008 by valanddansmith

This is so easy and quick to make and it tastes great!! I leave out the mushrooms since we don't like them. Everyone enjoys this - thanks for the recipe!