This easy chicken a la king brings back one of my favorite TV dinners as a kid with less sodium and fat than traditional chicken a la king. Using cream of mushroom soup as the main flavor base saves time and money. Another plus is that it hides the mushrooms. Mushrooms are notoriously hated among picky eaters so if you have one (like I do), the more hidden the mushrooms the better. Fresh onions and celery add a touch of crunch while the shredded chicken absorbs the creamy soup goodness. Pimientos add a soft, milder flavor that is surely welcome in this classic dish. Try this easy chicken a la king for dinner tonight!
Ingredients
- 2 cups Simple Shredded Chicken
- 1 cup Celery, chopped
- 1 cup Yellow Onion, chopped
- 2 tbsp Pimentos, jarred
- 1 can Cream of Mushroom Soup
- 1 tsp Garlic, crushed
- 1/4 tsp Sage, ground
- Salt/Pepper to Taste
- White Rice, Cooked
Directions
- Preheat oven to 350 degrees.
- Spray an 8 x 8 glass baking dish with cooking spray.
- Add onions, celery, chicken, and pimientos.
- In a small bowl, combine 1 can cream of mushroom soup, garlic, sage, and salt/pepper.
- Pour over chicken.
- Cover and bake for 30 minutes. Stir.
- Re-cover and bake another 10-15 minutes.
- Serve over white rice or egg noodles.