I believe there are two kinds of people in the world. Those who cook with condensed “cream of” soups, and those who think it is a sin. I like to consider myself someone who does not, however I do have a couple recipes in my arsenal that are too good to pass up, and they do contain condensed soups.
This Chicken a la King recipe is one of them. It is so easy, but is still fancy enough to serve at a dinner party. And because of the addition of sour cream, and the fact that you slow cook it for 3-4 hours, it really has a homemade taste.
Chicken a la King
1 cup cooked chicken, chopped
1/2 cup frozen peas
1/2 cup frozen corn
1/4 teaspoon pepper
1 can reduced fat cream of chicken soup, undiluted
1 7 oz can mushrooms, drained
1/4 cup fat free milk
1/4 cup sour cream
1 package puff pastry shells
Place chicken, peas, corn, pepper, soup, mushrooms and milk into a slow cooker. Turn it to low and let it simmer for about 2 hours. Add the sour cream and simmer for another 1-2 hours or until bubbly and thick, stirring occasionally.
Bake 4 puff pastry shells according to package directions. When ready to serve, place puff pastry on a plate and pour Chicken a la King mixture on top.
Chicken a la King can also be served over toast or brown rice if preferred.
This recipe can easily be doubled for a larger crowd and the left overs freeze wonderfully!
3 responses to “Chicken a la King”
I really need to make that this winter! It looks so good!
I’ve actually never had chicken a la king, I really should try it. I have a couple recipes that use canned soup myself, it’s just perfect for comfort food. Heh.
I’m with you on the condensed soup issue. I tend to avoid them (too much sodium, goo); but, I have a couple of recipes that really make good use of them.
Chicken a la King… what a great retro dish! Haven’t had it in years, but it sounds so good.