QUICK CHICKEN A LA KING

Joe and I like to watch Rachel vs. Guy:  Kids Edition.  It's amazing how good those kids are.  I know I wasn't that good at their ages.  In fact I don't think I was even cooking then!  The other night they were given food from the 1950s and 1960s and were told to modernize it.  One of the kids was given Chicken a la King.  I said to Joe, "Why did people stop eating Chicken a la King?  It was good!"

So imagine my surprise when my friend Betty (Crocker, that is) sent me an email with a recipe for Chicken a la King!  This looks easy and the reviews all said it was yummy.  In the comments section one woman said she doesn't add the onions, pepper and peas but instead uses frozen mixed vegetables.  She said any veggies she can get into her kids' dinners was good by her.  Moms can be so sneaky!

I am going to make this sometime this week but thought I would share the recipe with you ahead of time.  Maybe we can try it together.



Quick Chicken à la King

1 can (16.3 oz) Pillsbury™ Grands!™ buttermilk biscuits
1 tablespoon olive oil               
1/2 cup chopped red bell pepper                       
1/2 cup chopped onion
1 can (18 oz) Progresso™ Vegetable Classics creamy mushroom soup
1 cup Green Giant™ frozen sweet peas
1 1/2 cups cubed cooked chicken                        

Directions

Make biscuits as directed on can.

Meanwhile, in 4-quart saucepan, heat oil over medium heat. Cook bell pepper and onion in oil 3 to 5 minutes, stirring occasionally, until tender.

Add soup, peas and chicken; cook until hot and bubbly. Serve over split biscuits.

Sounds good to me!