Prep time
10 MIN
Total time
30 MIN
A classic Chicken à la King dish made quick and simple with cooked chicken, tender cooked celery and green pepper in a creamy sauce.



  1. Heat oil at medium-high in large skillet. Add pepper and celery and stir fry until tender crisp. Reduce heat to medium.
  2. Stir in mixture of soup and milk. Add chicken, peas and pepper. Heat through, stirring occasionally. Serve over rice or pasta. If desired, garnish with fresh parsley.

Recipe Made With

CAMPBELL’S® Condensed 40% Less Salt Cream of Mushroom Soup

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  • 5 Stars

    Mother and Grandmother

    I made this recipe on Halloween night something easy and fast. When my children came in with grandkids every time they walked by the stove it was a spoon full every time lol. So needless to say there was no left overs for my husband and I. I'm glad I doubled the recipe. Needless to say I am making this again.

    Colette M. | November 8, 2019

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  • 4 Stars

    a little light on flavor.

    will try some of the other suggestions to add flavor. it was still good especially on a cold day

    Glenna D. | November 21, 2017

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  • 4 Stars

    Review by Sherri A.

    Made this last night. My husband and teenaged daughter loved it. They served it on toast (never heard of that!) I added 2 tbsp of Philly Cooking Cream for a little more creaminess. Will definitely make again!

    Sherri A. | September 1, 2016

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  • 3 Stars

    Rating by n

    This rating was left without a review.

    n s. | October 17, 2015

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  • 5 Stars

    Rating by Cristina

    This rating was left without a review.

    Cristina H. | December 11, 2014

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