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Deep- Skillet Recipes

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by Jillie on March 07, 2004 03:56 PM
Jillie's Chicken a la King:

2 boneless uncooked chicken breasts, cut into 1" pieces
1/2 onion, chopped
2 ribs young celery, chopped
1 carrot, finely chopped
1/2 cup asparagus spears, coarsely chopped
1 TBS butter
1 can Campbell's Potato Soup
1/2 C milk
1/4 C sour cream

Saute onion, celery, carrot and asparagus in butter until tender; add chicken, a coupla TBS of milk, stir & cover..simmer over low heat until chicken is white and tender.
Add potato soup, remainder of milk and the sour cream. Stir and simmer about 5 min.

Serve over toasted sour-dough bread chunks.

Dinner in one pan!!!

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by catlover on March 08, 2004 01:46 AM
Jillie you stated:
quote:
simmer over low heat until chicken is white and tender.
Approx. how long is that?

Sounds like an easy and yummy recipe!!!
Thanks, Catlover [wayey]

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by Jillie on March 08, 2004 04:00 PM
....about 15 mins, Catlover...Just until the "pink" is gone..I hate dry, over-cooked chicken...but I like my veggies smooshy...

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by weezie13 on March 08, 2004 04:22 PM
Jillie,
Have you ever substituted the potato soup
with a Cream of Celery or Cream of Mushroom???

Sounds pretty good!!!

Thanks for sharing!!
Weezie

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Weezie

Don't forget to be kind to strangers. For some who have
done this have entertained angels without realizing it.
- Bible - Hebrews 13:2

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http://photobucket.com/albums/y250/weezie13/
by Jillie on March 08, 2004 04:29 PM
Yup, Weez, I've used cream of celery...

BTW..I FORGOT!!!!!....I also throw in a few sliced mushrooms or a can of 'em . . Sorry for the omission.. [Embarrassed]

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