Quick Chicken a la King
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- ¾ cup canned mushrooms, sliced,
- ½ cup green bell pepper, diced
- ½ cup celery, diced
- 2 tablespoons butter
- 2 cans condensed cream of chicken soup, (10½ oz / 298 g each), Shortcut
- 2 cups cooked chicken, diced, fresh cooked or canned - drained
- ¼ cup pimento, chopped
- ¼ teaspoon MSG
- toast points, for serving
Instructions
- Drain mushrooms and reserve ¼ cup liquid.
- In a large saucepan, melt the butter, then add the bell pepper and celery, cook until tender.
- Stir in the soup and mushroom liquid.
- Stir in the mushroom, chicken, pimento, and MSG. Cook and heat through.
- Serve over toast points, enjoy.
Notes
Low cost per serving.
Shortcut: Condensed Cream of Chicken Soup.
Variant: 1. Use turkey in place of chicken.
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