Chicken a la King

This recipe is based on my mom's recipe, but I tweaked it a bit.  Hers is based on cream of celery soup.  This is real comfort food for me.  I remember asking for this dish for my birthday dinner when I was 8 or 9 years old!

I haven't made it in awhile, and last night I thought it might be better if I skipped the canned cream of chicken and made the base from the Chicken Pot Pie recipe instead.  Next time I might try that.  the canned soup seemed a bit on the salty side.

If yours is too thick, add more milk until it's the desired consistency.  I usually add milk when I'm reheating it, because it tends to thicken.

Kim's Chicken a la King

1 medium onion, sliced
2 carrots, cut in matchsticks
1 sweet pepper, sliced (yellow or red)
1-2 Tbsp butter
2 cans cream of chicken soup
1 cup milk
3 cups diced cooked chicken
1/4 tsp thyme
1/4 tsp basil
1/4 to 1/2 tsp minced garlic
fresh ground pepper (to taste)
buttermilk biscuits (homemade or otherwise)

Cook onions, carrots, and peppers in 1-2 Tbsp butter over medium heat for about 5 minutes, or until just soft.  Add soup, milk and spices.  Add chicken, heat through.  Serve over biscuits.