Creamy Chicken A La King
|Chopped carrot||1⁄2 Cup (8 tbs)|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Chopped sweet red pepper/Chopped green pepper||1⁄2 Cup (8 tbs)|
|Condensed cream of mushroom soup/Chicken soup||10 3⁄4 Ounce (1 Can)|
|Skim milk||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||2 Tablespoon|
|Poultry seasoning||1⁄4 Teaspoon|
|Cooked and cubed chicken||2 Cup (32 tbs)|
|Whole wheat bread slice/5 english muffin halves, toasted||5 , toasted|
In a 1 1/2 quart casserole combine carrot, celery, green or sweet red pepper, and water.
Cook, covered, on 100% power (high) for 3 to 5 minutes or till vegetables are tender, stirring once.
Stir in soup, milk, Parmesan cheese, and poultry seasoning.
Stir in chicken.
Cook, covered, on high for 6 to 8 minutes or till bubbly.