CHICKEN A LA KING
1 pound boned chicken breasts, cut into strips
2 tablespoons butter or margarine
1 (12 oz.) jar homestyle chicken gravy
1 (10 oz.) package frozen peas
1 cup milk
1 (4.5 oz.) jar sliced mushrooms, drained
2 tablespoons dry sherry wine (optional)
1/2 teaspoon salt (optional)
1/8 teaspoon pepper
1 1/2 cups dry Original Minute Rice or Minute Premium Long Grain Rice
1 (4 oz.) jar pimento pieces
Cook and stir chicken in hot butter until lightly browned.
Add gravy, peas, milk, mushrooms, wine, salt and pepper. Bring to a boil. Cover, reduce heat and simmer 2 minutes. Bring back to a full boil.
Stir in rice and pimento. Cover; remove from heat. Let stand 5 minutes.
Fluff with fork.
Makes 4 servings
From: Recipelink.com
Source: Recipe booklet: Soup'N Rice Recipes, Minute Rice, 1990
1 pound boned chicken breasts, cut into strips
2 tablespoons butter or margarine
1 (12 oz.) jar homestyle chicken gravy
1 (10 oz.) package frozen peas
1 cup milk
1 (4.5 oz.) jar sliced mushrooms, drained
2 tablespoons dry sherry wine (optional)
1/2 teaspoon salt (optional)
1/8 teaspoon pepper
1 1/2 cups dry Original Minute Rice or Minute Premium Long Grain Rice
1 (4 oz.) jar pimento pieces
Cook and stir chicken in hot butter until lightly browned.
Add gravy, peas, milk, mushrooms, wine, salt and pepper. Bring to a boil. Cover, reduce heat and simmer 2 minutes. Bring back to a full boil.
Stir in rice and pimento. Cover; remove from heat. Let stand 5 minutes.
Fluff with fork.
Makes 4 servings
From: Recipelink.com
Source: Recipe booklet: Soup'N Rice Recipes, Minute Rice, 1990
MsgID: 371341
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
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