Chicken A La King
4 skinless, boneless chicken breasts
1 Tbsp. vegetable oil
1 small red pepper, seeded and diced
1 small onion, diced
1 clove garlice, minced
1 can (10 oz.) cream of celery soup (or mushroom soup)
1/4 cup milk
1/4 cup water
1/4 tsp. dried thyme leaves
1/4 tsp. dried rosemary, chopped
freshly ground pepper
Chop chicken into 1" pieces. Heat oil in a large frying pan over medium-high heat. Add chicken and cook until lightly browned or until chicken is done. Remove from pan; set aside.
Cook onion and peppers in pan until tender (a bit more oil may be required). Return chicken to pan.
Stir in remaining ingredients until well combined. Reduce heat to low. Cook, stirring frequently, until sauce is smooth and hot.
Serve over thick slices of toasted, crusty bread or hot, cooked fettucini noodles or speghetti.
Serves 4.
NOTE: you may need to add additional milk to keep the sauce from thickening too much.
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