Chicken Ala King
14 ingredients
9 steps
Ingredients
- 1 tablespoon butter or 1 tablespoon butter substitute
- 3 cups roasted cooked chicken, shredded
- 1/2 cup celery, chopped
- 1/4 cup red pepper, chopped
- 1/4 cup green pepper, chopped
- 1/4 cup onion, chopped
- 1/2 cup carrot, grated
- 1 (8 ounce) can low-fat cream of chicken soup
- 1 (8 ounce) can low-fat cream of mushroom soup
- 1/2 cup low-fat sour cream
- 5 ounces frozen peas, thawed (1/2 10-oz pkg)
- 2 tablespoons pimientos, diced
- 1/4 teaspoon paprika
- 1/4 teaspoon pepper
Directions
-
1Melt butter in a large saucepan.
-
2Add all vegetables.
-
3Saute' until vegetables are barely tender.
-
4Stir in remaining ingredients.
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5Cook and stir over medium heat for about 5 minutes.
-
6Reduce heat and simmer about 20 minutes.
-
7Serve in toast cups, or puff pastry shells, or over cornbread.
-
8To Make Toast Cups:
-
9Brush a muffin tin with melted butter. Gently press and fit slices of very fresh bread into cups. Be careful not to tear the bread. Brush the bread with melted butter. Bake at 375 degrees for about 15 minutes, or until light brown.
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