Chicken à la King
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Ingredients
- ¼ cup butter
- ½ cup green bell pepper, diced
- ⅓ cup onion, diced
- 1 can Soup Option, (10½ oz / 298 g)
- ¾ cup milk
- 2 cups Meat Option, cooked, cubed
- ¾ cup Cheese Option, shredded
- ¼ cup pimento, diced
- Side Dish Option
OPTIONS
Soup - Use 1 Item
- condensed cream of chicken soup, Shortcut
- condensed cream of asparagus soup
- condensed cream of mushroom soup, Shortcut
- condensed cream of celery soup, Shortcut
Meat - Use 1 Item
- chicken
- ham
- turkey, or chicken
- kielbasa
Cheese - Use 1 Item
- Swiss cheese
- Cheddar cheese
- Muenster cheese
- American cheese
Side Dish - Use 1 Item
- zucchini, shredded, cooked and drained
- baked potatoes, split
- spaghetti squash, cooked
- hot biscuits, split
Instructions
- Melt the butter in a large non stick pan on medium heat, when hot, add the bell pepper and onion and cook until soft.
- Stir in the Soup Option and milk. Mix well.
- Stir in the Meat and Cheese Options as well as the pimento. Cook another 5 minutes to heat everything through.
- Arrange Side Dish Option on serving plates, ladle sauce over, serve and enjoy.
Notes
Low cost per serving.
Shortcuts: Condensed Cream of Chicken Soup, Condensed Cream of Mushroom Soup, Condensed Cream of Celery Soup.
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