Chicken A La King

September 28, 2016

Roasted chicken breast, peas and fresh mushrooms sautéed in our San Antonio River Mill Brand Chicken Gravy, ladled over egg noodles.

  • Prep: 20 mins
  • Cook: 20 mins
  • Yields: 8 servings


4 cups water

3 cups chicken breast cooked, diced in 1/2 pieces

2 pouches of San Antonio River Mill Brand® Champagne Chicken Gravy Mix*, prepared

2 cups frozen peas, thawed

2 cups fresh mushrooms, sliced 1/8" thick

1 cup onions, diced

1 cup half & half

1 cup carrots, diced small

1/4 cup red pepper, diced small

1/2 cup celery, chopped

2 tbsp butter

1 package of egg noodles (16oz.), cooked per package directions


1Prepare gravy according to package directions.

2Melt butter in sauté pan. Sauté celery, carrots, and onions just until tender.

3Add sauté vegetables, red pepper, mushrooms, peas and chicken to prepared gravy.

4Simmer on low 18-20 minutes. Add half and half; mix well. Remove from heat.

5Served over prepared egg noodles. Garnish with fresh flat leaf parsley, finely minced.

*note: each bag of Champagne Chicken Gravy Mix contains 3 pouches.


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