Quick Chicken a la King
This creamy chicken with diced green or red peppers makes a perfect topping for rice or potatoes, and is a family favorite.
Ingredients
1 tablespoon butter
0.25 cup chopped green pepper or red bell pepper
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
0.5 cup milk
1.5 cups cubed boneless, skinless chicken breasts, cooked
4 cups hot cooked cooked long grain white rice
0.25 cup chopped green pepper or red bell pepper
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
0.5 cup milk
1.5 cups cubed boneless, skinless chicken breasts, cooked
4 cups hot cooked cooked long grain white rice
Instructions
Heat the butter in a 3-quart saucepan over medium heat. Add the pepper and cook until tender, stirring often.
Stir the soup, milk and chicken in the skillet and cook until the mixture is hot and bubbling. Serve the chicken mixture with the rice.
Stir the soup, milk and chicken in the skillet and cook until the mixture is hot and bubbling. Serve the chicken mixture with the rice.
Quick Chicken a la King
This creamy chicken with diced green or red peppers makes a perfect topping for rice or potatoes, and is a family favorite.
Directions
Print
Heat the butter in a 3-quart saucepan over medium heat. Add the pepper and cook until tender, stirring often.
Stir the soup, milk and chicken in the skillet and cook until the mixture is hot and bubbling. Serve the chicken mixture with the rice.
Ingredients
1 tablespoon butter
0.25 cup chopped green pepper or red bell pepper
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
0.5 cup milk
1.5 cups cubed boneless, skinless chicken breasts, cooked
4 cups hot cooked cooked long grain white rice
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