Recipe by Campbell's Kitchen
"This creamy chicken with diced green or red peppers makes a perfect topping for rice or potatoes, and is a family favorite."
Watch video tips and tricks
margarine or butter
chopped green pepper or red pepper
1 (10.75 ounce) can
Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1 1/2 cups
cubed cooked chicken or ham
hot cooked regular long-grain white rice
I am giving this five stars, not because it's the best I've ever had but, because it was so easy to make and it still tasted very good. I changed a few things to suit my craving. I didn't want chicken in it so I used cut up mushrooms and onions to add bulk. I sauteed them in with the bell pepper and butter until the natural moisture was reduced a bit. I then added the soup but did not add milk because I like mine to be thick. I eat it on toast so I didn't want it to be too wet. This vegetarian method tastes just like if you were to put chicken in it.
I made this on a day where I didn't really have much on hand, but didn't feel like grocery shopping. I used an entire orange pepper and an entire green bell pepper chopped up. I had boneless chicken thighs on hand, so I used those too. I sauteed minced garlic in butter and then added a chopped onion and the peppers into the pan. Once they were tender, I poured them into a bowl and then added the chicken into the pan to let that cook. While the chicken cooked, I threw some instant rice into the microwave and added the soup and milk to the green pepper mix. Next time I would use about 1/3 of a cup of milk instead of the half cup. Once the chicken cooked, I added it into the pepper/soup mix and everything was nice and warm since it was all just cooked. I would definitely recommend adding additional spices into the soup mixture. I added a lot of garlic powder, onion powder, salt, and pepper. This is a simple quick meal that I would make if I had the ingredients on hand and wasn't in the mood to make an elaborate dinner. I would have given it four stars for the way I made it, but the recipe as is should be a 3 star rating. If you follow my suggestions you can have a four star recipe using very little ingredients, prep time, and not a lot of dishes for clean up. I would only recommend this recipe if you are crunched for time, don't have a lot of ingredients in your kitchen, or have peppers on hand you want to use up...otherwise this is just an okay meal.
This is a good base, but I imagine it would be quite bland on its own. I didn't have precooked chicken so I boiled two chicken breasts (next time I'd bake or sautee them). Even with the extra step it was very quick and tasted very good. I minced two cloves of garlic and sauteed it with the red pepper. I then added the mushroom soup and milk. I didn't have enough milk (sad, I know), so I added a couple of tablespoons of sour ceam. I sprinkled in some onion powder, chili powder and a bit of cayenne; I also added some parmesan cheese. All that gave it a really nice flavor without being too overwhelming. I didn't feel like rice so I used half a bag of wide egg noodles. During the last couple of minutes of boiling the noodles I added some frozen peas (maybe 1/2 cup). I tossed it all together in the skillet and then served. All in all, the recipe serves as a great base but I think it needs a little help. I have a feeling my boyfriend will be requesting this again soon! I will make it as described above, except for cooking the chicken differently. Thanks!
it was a good quick and easy recipe. i added some additional spices, garlic powder and onion salt and it was great!
This is one of the easiest, quickest meals that I have ever prepared. Getting home late from a swim meet last night, I had some already cooked chicken leftover in the fridge. Adding in some peppers, soup and milk was so fast and easy. All of my kids really liked this one, and my husband and I also ate our share. Probably not the best chicken a la king we've had, but for the effort and time required, it was perfect. I had a little green and yellow pepper in the fridge, so I used both.
I was trying to find something different to prepare for dinner. This is a dish my mom made when I was young. My family love it. I made some changes - used Cream of Chicken; sauteed celery, red and green peppers, mushrooms; used a little chicken bouillon (with a little water) and pepper. Served over rice. This is a keeper.
The chicken stayed really tender which I thought was great. It is an easy dish which is something I look for. Will be making this again.
Easy, tasty...exactly what I was looking for!
* Percent Daily Values are based on a 2,000 calorie diet.
Quick Chicken a la King
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 109
Get healthier takes on your favorite between-meal snacks.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
This one-pot Mexican classic is easy and packed with flavor.
This dish is delicious, and so easy with Campbell's® Cream of Mushroom Soup.
Chicken broth and stock are heavy hitters for your holiday feast.