Prep 5 mins
Cook 1 hr 35 mins
This is a really simple way to do Chicken A La king as it uses cream of mushroom soup as a base. The sauce can also be done on the stove and goes great served over chicken patties. I found this in an old Rosella Soup recipe book.
- Gently fry chicken in hot oil until golden brown. Place chicken in a casserole dish and drain any excess oil from the pan.
- Add sherry to pan and simmer until reduced by half, add to chicken with soup, capsicum and paprika.
- Cover and bake at 180.C for 1- 1 1/2 hours, until cooked.
- Stir in cream to serve.
Mandy this is super! I love chicken a la king and this just made it so much easier to make and super tasty. The aromas in the house melted in my mouth whilst cooking. My tastebuds kept wanting to taste it early. I did wait though. DH and family all enjoyed this. I served it over egg noodles with a spring lettuce salad and crusty Italian bread. I will definitely make this again and soon. This is pure comfort food and it tasted even better on a below 0 day. Made for Aussie/NZ Jan 2014
Wow great recipe! I made a few adjustment, I used chicken stock instead of the sherry wine and I left out the capsicum (did have any at home) but added two hand fulls of mushrooms. The aroma around the house was wonderful and the taste was great. I served it on steam rice and it soaked in the wonderful sauce. Thank you Mandy from Oz