Quick Chicken a la King
Adapted from a recipe in the Casserole Cook Book, page 109.
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.
Prep Time 30 minutes mins
Cook Time 30 minutes mins
Course Lunch, Main Dish
Cuisine American
- 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
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.
Low cost per serving.
Shortcut: Condensed Cream of Chicken Soup.
Variant: 1. Use turkey in place of chicken.