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Chicken a la King



  • 1 (50 ounce) can Campbell's Condensed 98% Fat Free Cream of Chicken Soup
  • 2 quarts milk (2% fat)
  • 7 (30 ounce) cans Swanson Chunks O' Chicken
  • 6 pounds canned sliced mushrooms
  • 6 pounds frozen peas, cooked
  • 1 pound pimiento, chopped
  • 100 halves potato shells, baked


  1. In large bowl mix soup and milk thoroughly. Add chicken, mushrooms, peas and pimiento.
  2. In each of 4 baking pans (12 x 20 x 2 inches) evenly divide chicken mixture.
  3. Bake at 400 degrees F for 30 minutes or until hot. Stir.
  4. Portion using a 6 ounce ladle (3/4 cup) into 1 half potato shell.

Yield: 100 servings (3/4 cup chicken mixture and 1 half baked potato shell each)


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