Chicken Ala King

• 1 tablespoon butter or 1 tablespoon butter substitute
• 3 cups roasted cooked chicken, shredded
• 1/2 cup celery, chopped
• 1/4 cup red pepper, chopped
• 1/4 cup green pepper, chopped
• 1/4 cup onion, chopped
• 1/2 cup carrot, grated
• 1 (8 ounce) can low-fat cream of chicken soup
• 1 (8 ounce) can low-fat cream of mushroom soup
• 1/2 cup low-fat sour cream
• 5 ounces frozen peas, thawed (1/2 10-oz pkg)
• 2 tablespoons pimientos, diced
• 1/4 teaspoon paprika
• 1/4 teaspoon pepper

1. Melt butter in a large saucepan.
2. Add all vegetables.
3. Saute' until vegetables are barely tender.
4. Stir in remaining ingredients.
5. Cook and stir over medium heat for about 5 minutes.
6. Reduce heat and simmer about 20 minutes.
7. Serve in toast cups, or puff pastry shells, or over cornbread.
8. To Make Toast Cups:
9. Brush a muffin tin with melted butter. Gently press and fit slices of very fresh bread into cups. Be careful not to tear the bread. Brush the bread with melted butter. Bake at 375 degrees for about 15 minutes, or until light brown.

butter, chicken, celery, red pepper, green pepper, onion, carrot, lowfat cream of chicken soup, lowfat cream of mushroom soup, lowfat sour cream, frozen peas, pimientos, paprika, pepper

Taken from www.food.com/recipe/chicken-ala-king-140710 (may not work)