1medium red bell peppercored, de-seeded, and finely chopped
4cupsprecooked, shredded chicken
21.5ounce(2 10.75-ounce cans) condensed cream of mushroom soup
10.75ouncecan condensed cream of chicken soup
1cupgreen peas(I used frozen)
Ground black pepperoptional garnish
In a large saucepan or skillet, heat the cooking oil over medium high heat until hot, about 1-2 minutes.
Add and sauté the red bell pepper and mushrooms until slightly soft, about 3-4 minutes.
Sprinkle in the Italian seasoning and mix together with the vegetables.
Stir in the shredded chicken, condensed cream of mushroom soup, condensed cream of chicken soup, and peas.
Cook over low for 5-7 minutes or until everything is heated through and hot.
Gradually stir in the heavy cream until combined and then remove from the heat.
Garnish with black pepper and serve warm over a bed of rice, noodles, pasta, or biscuits.
To Store: Leftover Chicken a la King should be cooled to room temperature before storing. You can store it in an airtight container in the refrigerator for 3-5 days.
To Freeze: Leftovers can be frozen for up to 1 month, but it does lose some texture and flavor. It should be thawed in the refrigerator before reheating.
To Reheat: It is best to reheat this dish in a saucepan on the stove, over low heat, stirring frequently. If you wish to microwave it, be aware that it may reheat unevenly. I recommend pausing and stirring the dish frequently to distribute the heat.
You can replace the red bell pepper with pimientos for the same pop of red color.
This recipe is easily adaptable to include your favorite veggies or spices. Try green peppers, leeks, celery, or even broccoli.
This is a great recipe to use up any leftover turkey you have from the holidays.