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Chicken A La King for Four Recipe

Chicken A La King for Four Recipe

“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.
TOTAL TIME: Prep/Total Time: 20 min. YIELD:4 servings

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

  • 1. 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 Facts

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.