"Soup-er" Easy Chicken à La King

Some nights I like to get all retro, thrown on my bell bottoms and fringe jacket* and make a retro dinner that reminds me of my youth. One of my faves: Chicken à la King. The name alone conjures up images of tupperware parties in my head!

This super simple recipe came from my mom. Anytime we had a roast chicken (always on a Sunday), on the following Tuesday we'd have this made with the leftovers. If I have leftover chicken I use it, if not, I grab a rotisserie chicken from the grocery store. They're the same price as buying an uncooked chicken without all the hassle! Just rip it up, and if you have too much make some chicken salad sandwiches for lunch, it's the meal that just keeps on giving!

My mom always served Chicken à la King two ways: over white rice (more retro deliciousness, who needs whole grain?) and over puff pastry cups (mmmm Pepperidge Farm!), both ways are totally yummy.


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"Soup-er" Easy Chicken à La King
serves 4

2 c. cooked, chopped chicken
1 can cream of chicken soup, undiluted
1 can cream of celery soup, undiluted
1 small can of peas and carrots (or 1 c. frozen)
1 can of milk (use empty soup can and fill with milk)
salt & pepper to taste

Instructions:

1. Add all ingredients to a pot.
2. Simmer over med-low heat until hot and bubbly.
3. Serve over cooked rice, or puff pastry.

How easy was that!?

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* Okay, I don't have a fringe jacket, but if I did I could totally rock it!


enjoy,