1 large onion finely chopped

1 green bell pepper sliced

1 red bell pepper sliced

2 cloves garlic, minced

4 boneless skinless chicken breasts cut into cubes (cooked)

1 tablespoon vegetable oil

2 tablespoons of butter

½ pound mushroom sliced

2 cups chicken broth

1 pint of heavy cream (2 cups)

1 pint of whole milk (2 cups)

¼ cup of all-purpose flour

Salt and pepper to taste

1 cup frozen peas

1 cup frozen mixed vegetables

3 oranges, sliced


Red Pimientos


Servings: 8

    1. Add butter to pan; let melt. Add mushrooms, onions, green & red peppers. Sauté, stirring occasionally, 5 to 10 minutes or until vegetables are tender
    2. Add cooked chicken to pan. If chicken is uncooked, sauté the chicken in olive oil as the first step.
    3. Add garlic.
    4. Season with salt and pepper
    5. Add chicken broth, cream, milk.
    6. Wisk flour with a little water for thickening. Can add more thickening as is necessary.
    7. Add peas, Mix well & let simmer for 2 minutes. Remove from heat.
    8. Serve over rice, biscuits or noodles.
    9. Garnish with red pimientos, orange slices and sprinkle of parsley for a Christmas twist. Serve immediately.

You can freeze chicken a la king, but it is better if you eat it fresh. If you still want to freeze this dish wait until it has cooled, then place it in freezer-safe containers or freezer bags. Keep frozen for up to 1 month.

Nutritional Information: Per Serving: Calories: 464; Carbohydrates: 13g; Protein: 26.1g Fat: 34.4g; Saturated Fat: 18.6g; Cholesterol: 158mg; Sodium: 326