Chicken a la King

 

 

1 pound boned chicken breasts, cut into strips

2 tablespoons butter or margarine

12 oz. jar homestyle chicken gravy

10 oz. package green peas

1 cup milk

4.5 oz. jar sliced mushrooms, drained

2 tablespoons dry sherry (optional)

1/2 teaspoon salt

1/8 teaspoon pepper

1-1/2 cups instant rice

4 oz. jar pimiento pieces

 

Directions

 

In a large skillet, melt the butter over medium high heat. Add the chicken and cook, stirring frequently, until the chicken is lightly browned. Add in the chicken gravy, peas, milk, mushrooms, sherry, salt and the pepper. Bring to a boil. Reduce heat and cover.

 

Simmer for 2 minutes. Bring to a full boil.

 

Stir in the rice and the pimiento. Cover and remove pan from the heat. Let stand for 5 minutes. Fluff mixture with a fork.

 

Makes 4 servings.