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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Mom's Chicken Ala King in toast cups Recipe

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This recipe for Mom's Chicken Ala King in toast cups, by , is from Elizabeth's Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Elizabeth Lyngaas


Chicken Ala King

Now remember, mom never used measuring tools. "Just eyeball it" So, here it is:

half an onion, chopped (about 1/4 cup)
2 TBS Butter
1 can Campbell's Cream of Chicken soup
1/2 cup of milk give or take
1 and a half cups cut up chicken, cut it don't shred it
1 little jar of pimientos
bag of frozen peas, peas and carrots or a can of peas. you choose
Black pepper

Chop up half an onion and saute it in butter until soft.
Blend in soup. Add milk until creamy enough for you.
Once it's all creamy, add everything else.
Cook on low and stir often until it thickens up or it will stick on the bottom of the pan.

Toast Cups

White Bread
Softened Butter

Butter one side of sliced bread and put in muffin cups butter side down.
(This is where the sister to eyeballing works in)
When you smell toast, it's done.
Carefully take toast cups out of tin and let them cool a minute.
Fill with Chicken Ala King and you're done

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
about half an hour
Personal Notes:
Personal Notes:
One of my favorites. My job was to butter the bread and smush them into the muffin tin.




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