CHICKEN à LA KING
This is an excellent way to use up the leftover chicken from a Sunday roast! Traditionally this recipe has cream in it, so it's also quite a lot healthier than the original version, so good for those looking to lose a few pounds too. PS - I use Campbell's soup, but any condensed mushroom soup should work, just make sure that it is condensed! This recipe is taken from my blog located at: http://onceuponathyme.wordpress.com/
Provided by Andrew Schofield
Categories Chicken
Time 10m
Yield 4-5 serving(s)
Number Of Ingredients 6
Steps:
- Heat 1 tbsp of olive oil in a pan and gently fry the mushrooms for 3 minutes until softened.
- Pour in the mushroom soup, water and milk and cook to a simmer.
- Now add in the shredded chicken and peas (I usually defrost the peas first) and continue to heat through until the chicken has warmed through.
- Serve either with pasta or boiled rice.
Nutrition Facts : Calories 204.4, Fat 9.5, SaturatedFat 2.6, Cholesterol 57.3, Sodium 538.9, Carbohydrate 8.2, Fiber 0.9, Sugar 2.1, Protein 21
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