This creamy chicken with diced green or red peppers makes a perfect topping for rice or potatoes, and is a family favorite.
cost per recipe: $6.12
The price is determined by the national average.
cup chopped green pepper or red bell pepper
can Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
cups cubed boneless, skinless chicken breasts, cooked
cups hot cooked cooked long grain white rice
Heat the butter in a 3-quart saucepan over medium heat. Add the pepper and cook until tender, stirring often.
Stir the soup, milk and chicken in the skillet and cook until the mixture is hot and bubbling. Serve the chicken mixture with the rice.
November 27, 2013
I have been making this for years!! everyone loves it. I put it over toast or puff pastry. Pull the center out of the puff pastry then put the a la king inside & put the center you took off back on the pastry. pretty to look at & so easy the kids can make it. I also use the red pementos from the olive jar. I also use Cream of Chicken Soup as I am alergic to Mushrooms. If you try this with cheap soups it won't taste as good so it has to be Campbell's. YUMMMM
November 8, 2012
Good recipe but I made a few adjustments for my family's taste. I used cream of Chicken and Mushroom, onion and bell pepper and added pepper at the end for some extra flavor. I also used whole wheat noodles tossed with Parkay and pepper instead of white rice.
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