Chicken a la King

 This could be labeled as a" Vintage" recipe. It was a staple in the 60's and 70's, a very easy and popular main dish served over mashed potatoes, noodles or rice. Some people often served it over toast or puffed pastry cups or biscuits. 

1 can condensed cream of chicken soup, undiluted

3 T all-purpose flour

1/4 tsp pepper and a dash of cayenne pepper

1 lb boneless skinless chicken breast ( on in today's kitchen, a rotisserie chicken meat removed would work)

1/2 celery rib chopped    

1/2 cup green pepper chopped

1/4 cup onion, chopped

1/2 cup finely chopped carrots

1 10 oz frozen peas thawed

2 T pimiento diced and drained

In a slow cooker combine soup, flour, pepper, and cayenne pepper until smooth. Stir in chicken, green pepper , carrots and onion.

Cover and cook low for 4 hours on low. Stir in peas and pimientos. Cook 30 more minutes longer or until heated through. Serve over any of the above.  

Yum!