"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Chicken a la King, by , is from DOGGIE YUM YUMS COOKBOOK ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/4 c. chopped onion 1/4 c. bell pepper chopped 1/4 c. celery chopped 1/4 c. pimento chopped 1 sm. can mushrooms chopped and drained 3 c. chicken cooked & cubed salt and pepper to taste 1 can cr. of mushroom soup 1 can evap. milk
Put all ingred. in a sloe cooker. Mix well. Cover and cook on low for 2 to 3 hrs. or until thoroughly heated. Stir once. Serve over hot fluffy rice.
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