Chicken a La King 1

• 2 (10 3/4 ounce) cans condensed cream of chicken soup, undiluted
• 3 tablespoons all-purpose flour
• 14 teaspoon pepper
• 1 dash cayenne pepper
• 1 lb boneless skinless chicken breast, cubed
• 1 celery rib, chopped
• 12 cup chopped green pepper
• 14 cup chopped onion
• 1 (10 ounce) package frozen peas, thawed
• 2 tablespoons diced pimentos, drained
• hot cooked rice

1. In a 3-qt.
2. slow cooker, combine soup, flour, pepper and cayenne until smooth.
3. Stir in chicken, celery, green pepper and onion.
4. Cover and cook on low for 4-5 hours or until meat juices run clear.
5. Stir in peas and pimientos.
6. Cook 30 minutes longer or until heated through.
7. Serve with rice.
8. My Note: I have made this several times.
9. It is much better if you use 2 cans of cream of chicken soup so there is more sauce for over the rice.
10. I thicken it a bit at the end with some cornstarch until it's the consistency I like.
11. You don't want it too thick though, because the rice will soak up the tasty sauce.
12. I add garlic and a couple diced carrots and some extra seasoning like Emeril's Essence.
13. I add fresh parsley at the end too.
14. This really is a good recipe.
15. I actually liked it better the 2nd day after it had thickened some.
16. This is really good.
17. I made some changes to reduce the fat/calories a bit.
18. I use the 98%FF cream of chicken and a little less chicken with more veggies.
19. I use frozen peas and carrots and add about a teaspoons of garlic powder.
20. I love slow cooker meals and this one turns out great every time.
21. This is a good, old-fashioned recipe for everyone's recipe file, in my opinion.

condensed cream, allpurpose, pepper, cayenne pepper, chicken, celery, green pepper, onion, frozen peas, pimentos, rice

Taken from www.food.com/recipe/chicken-a-la-king-1-506526 (may not work)