Chicken ala King
- 1 T. butter
- 2 to 3 cups cooked chicken, diced or shredded
- 1/4 cup chopped celery
- 1/4 cup chopped bell pepper, , red or green
- 1/4 cup chopped onion
- 1/4 cup grated carrots
- 2 cans cream of chicken soup
- 1 pkg. frozen peas, 10 oz. - thawed
- 2 T. diced pimento
- 1/4 tsp. paprika
- 1/4 tsp. pepper
Melt butter in a large saucepan or dutch oven . Add chopped celery, chopped bell pepper, chopped onion , and finely grated carrots.
Saute until vegetables are barely tender. Stir in undiluted chicken soup, chicken, peas, pimento, paprika and pepper. Cook and stir over medium heat about 5 minutes. Reduce heat and simmer about 20 minutes.
Serve over toast cups.
To make toast cups -
Lightly brush the cups in a muffin pan with melted butter. Gently press and fit
slices of very fresh white bread into cups. Handle carefully to prevent tearing.
Brush inside of bread cups with butter. Bake at 375 º for about 15 minutes, or until light brown.