Chicken a la King on Toast

By Addie

“Canned soup makes this elegant classic so quick and easy,” shares Jennifer Eggebraaten from Hastings, Michigan, and pimientos, celery and peppers add both color and crunch. “It’s a great recipe for using up leftover chicken or turkey and one that my family really enjoys,” Quick Cooking Magazine

Ingredients

• 1/2 cup chopped celery
• 1/2 cup chopped green pepper
• 2 tablespoons butter
• 2 cans cream of chicken soup, undiluted
• 1 cup milk
• 1/4 teaspoon pepper
• 2 cups cubed cooked chicken
• 1 jar (6 ounces) sliced mushrooms, drained
• 1 cup frozen peas
• 1/4 cup diced pimientos
• 6 slices bread, toasted and halved

Preparation

Step 1

In a large skillet, saute celery and green pepper in butter until crisp-tender. Stir in the soup, milk and pepper. Add the chicken, mushrooms and pimientos and peas. Reduce heat; simmer, uncovered, for 4-6 minutes or until heated through. Serve over toast. Yield: 4 servings.