Super Fast and Easy Chicken a la King

October 18, 2010 at 1:37 pm (Chicken, Entrees, Sauces)

A great use for all those stockpiles of condensed cream soups you may have lying around.  Original credit goes to Marie at allrecipes.com, although I’ve added my own modifications.  This recipe went over well and made a ton.  I froze half of the leftovers, and kept half in the fridge.  What I froze will feed my family of 5 one more time.

Ingredients:

  • 3 (10.75 oz.) cans of condensed cream of chicken soup
  • 3 (10.75 oz.) cans of condensed cream of mushroom soup
  • 2 cups water
  • 1 (15 oz.) can peas -OR- 1 bag frozen mixed veggies (we can’t stand canned veggies here).
  • 1 pound boneless skinless chicken breast, cooked and diced

Directions:

Combine cream of chicken soup, cream of mushroom soup, and water in a large pot or saucepan over medium-low heat.  Add chicken and cook, stirring until heated through.  Add chicken and cook, stirring until heated through.  Stir in peas, heat through, and serve over (cooked) Pillsbury grand biscuits.

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