Roy’s Light & Easy Poultry à la King

YIELD 4 servings 1 Better Balance Bite/Blue Point

Calories 227 Fat 4.7g Carbs 14.7g Protein 29.8g

Ingredients

· Cooking spray

· 1 cup sliced fresh mushrooms OR 1 (4.5 ounce) can mushrooms, drained

· 1 cup frozen peas

· 1 lb chicken or turkey breast, cooked, chopped into bite-sized pieces (see notes)

· 4 oz. chopped pimentos or chopped roasted red peppers

· 1 can (10 1/2 oz) Campbell’s Cream of Chicken Soup (see notes)

· 1 tablespoon dry sherry, optional

· Salt and black pepper, to taste

Directions

1. Coat a large skillet with cooking spray and set over medium-high heat. Once the pan is hot, add the mushrooms. If fresh, cook without moving until browned on one side, 3 to 5 minutes. Stir then cook another 3 to 5 minutes or until mostly golden brown. If canned, cook, stirring occasionally, until browned, about 3-5 minutes.

2. Add in the frozen peas and cook, stirring often, about 4 minutes, until mostly thawed.

3. Add in the cooked poultry and pimentos/red peppers. Cook, stirring often, until warmed through, about 4 minutes.

4. Stir in the condensed soup and sherry, if using. Fill the empty soup can about halfway with water and add it gradually to the pan to thin the sauce to your desired consistency. Cook, stirring often, until warmed through, about 4-5 minutes. Season with salt and pepper as desired and add more water if needed.

5. Serve over toast, biscuits, rice, pasta, waffles, hash browns, or wrapped in crepes or tortillas. Or whatever you would like.

Notes

· You can use canned chicken breast, tuna fish, rotisserie chicken (breast only), or even ground chicken/turkey in place of the breasts.

· If desired, you could swap condensed mushroom soup for the condensed chicken soup.