Chicken A La KingSubmitted by: AVALENTINE
1/4 C - onion - finely chopped
1/4 C - celery - finely chopped
1/4 C - green pepper - finely chopped
1/4 C - pimento - chopped
4 oz - mushroom stems & pieces - drained
3 C - chicken or turkey - cooked & cubed
1/2 t - seasoned salt
1/8 t - black pepper
10 oz can - low fat cream of mushroom soup
13 oz can - fat free evaporated milk
This recipe also works well in a crock pot, cook on low 3 hours, stirring once.
Serve over brown rice, noodles or toast points.
Number of Servings: 8
Recipe submitted by SparkPeople user AVALENTINE.
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Member Ratings For This Recipe
I used cooked chicken breast and what I had on hand which was everything but the celery and green pepper. I added a little leftover green peas and I also used 3/4 can of low fat chicken broth instead of the milk. I also skipped the salt, the soup has plenty. It was very fast and tasty. - 2/4/09
Delicious! Tripled recipe for potluck, with the following changes... Sauteed raw chicken cubes with sage, rosemary, thyme. Sauteed veggies, substituting red pepper for pimentos. Used recipe for 'cream of' soup, found on SP, rather than can of soup, Served over hot biscuits. - 2/23/13
I added peas and skipped on the celery, green peppers and onions (my husband won't eat them). I also left out the seasoned salt and doubled the mushrooms. Very close to the same taste as the much more fattening version my mother in law gave us the recipe for. A+!! Thanks for sharing! - 4/19/09
Awesome. A tried and true favorite. I make this all the time with leftover chicken and turkey. You can add any kind of veggies you have on hand. I often put carrots and peas and omit the gr pepper, pimento and the evap milk. I like mine with toast, and hubby likes his straight up! - 2/27/08