• 2 cups Fresh Sliced Mushrooms
• 1 Green Bell Pepper Thinly Sliced
• 2 Celery Stocks Thinly Sliced
• 1 10 ¾ oz. can Campbell’s Condensed Cream of Mushroom Soup
• ¼ cup Water
• ¼ cup Butter
• ½ cup Milk
• 1 tsp. Salt
• 1 tsp. Black Cracked Pepper
• 4 Boneless Skinless Chicken Breast Cooked and Cubed
• 2 cups Frozen Peas
• Egg Noodles, Rice, or Toast  

Heat butter in a large saucepan. Add the sliced mushrooms, sliced green bell pepper, and thinly sliced celery. Cook until mushrooms and green bell peppers are tender. Add Campbell’s Cream of Mushroom Soup, water, and milk. Add salt and pepper to taste. Throw in frozen peas last, and cook only a few minutes until tender.

Chicken ala King can be served over rice, toast, or egg noodles. My personal preference is egg noodles.

TIP: I find that the easiest way to cube chicken is to cook the breast whole however you prefer, and then cube the chicken after it’s cooked.