Tuesday, January 3, 2017

Chicken a la King

½ c. diced green peppers

1/3 c. chopped onion

½ c. butter

1 (10 ½ oz.) can cream of chicken soup

¾ c. milk

2 c. chicken, cooked and cubed

¾ c. shredded cheddar cheese

Salt and pepper to taste


In 10” skillet sauté green pepper and onion in butter. Stir in soup and milk: blend well. Stir chicken and cheese. Cook 5 minutes more or until heated though. Serve over biscuits, baked potatoes, shredded zucchini, or spaghetti squash.