Easy Chicken a la King
Easy Chicken a la King
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This is very good and quick to put together, good use for leftover or even canned chicken. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
- ¼ cup half and half cream
- 1 tablespoon butter
- ¼ cup green bell pepper, diced
- 2 tablespoons red bell pepper, diced
- 1½ cup cooked chicken, diced
- 1 teaspoon Worcestershire sauce
- 1 recipe Hot Corn Ring, for serving, or toast points, Link in Notes
Instructions
- In a medium saucepan, mix together the soup and cream, stirring constantly to mix then occasionally to heat, on low heat.
- In a small pan, melt the butter then add the red and green bell pepper. Cook until just tender.
- When the soup mixture is hot, add the bell peppers, chicken, and Worcestershire sauce, cook to heat through, stirring occasionally.
- Prepare the Hot Corn Ring if you want to serve in that, or just prepare toast points.
- Serve in a bowl in the center of the ring or simply spoon over toast points, enjoy.
Notes
Low cost per serving.
Additional Recipe: Hot Corn Ring.
Shortcut: Condensed Cream of Mushroom Soup.
Updated on 29 August 2021.
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