I had leftover soup and mushrooms from my Mushroom and Swiss burger recipe. It happened to also be a super busy night with Soccer practice for my daughter and me trying to train for this 1/2 marathon. Yeah! My time is becoming more and more limited and I’m becoming more and more tired.

Anyway, after rummaging through the freezer, I found some chicken legs and thighs. Quickly, I defrosted and got to work prepping for Chicken a la King!

Chicken a la King on Rice:

1 1/2 lbs Chicken legs or thighs (I used both) – $2.97
20-25 button Mushroom, cleaned and sliced – $1.20
2 cups Cooked Rice (I prefer calrose) – $.50
1/2 can Cream of Mushroom soup (leftover from prev. recipe) – $.35
1/2 cup butter – $.75
1 1/2 cups Milk – $.35
1/2 cup flour – pantry
1 Bay Leaf – pantry
1 Tbsp Minced Garlic – pantry
1 Tbsp Maggi Bouillon powder (or 1 cube chicken bouillon) – pantry
2 tsp salt – pantry
1 tsp ground black pepper – pantry
1 Tbsp Canola Oil – pantry
Reserved chicken stock – approximately 1 1/4 cups

COST: $6.12

Place chicken in large pot with water that covers it completely. Add bouillon, garlic, bay leaf, salt, pepper and bring to boil. Cover and reduce to slow simmer. Cook till chicken is completely tender and easy to pull apart. Usually 45 mins to an hour, but more is fine. (By the way, the chicken simmered while I took my daughter to practice.  A crockpot could work too).  Once chicken is done, remove from broth and let cool.

Sauté sliced mushrooms in canola oil. Once soft and tender, add butter over medium heat and then blend in flour and cook till bubbly. Stir in milk, chicken stock and bring to boil, stirring constantly. Cook for at least 3 minutes and then add mushroom soup. Mix and continue cooking for 5 more minutes.

During this time, debone and shred cooled chicken. Add shredded chicken to mixture and cook for 2 more minutes. Serve hot over white rice, noodles or even toast (as my Dad prefers).

BTW, if you remember, a few days ago, we had fresh corn on the cob and some left overs. So, I sliced the corn off the cob and sautéd in a little canola oil with canned carrots. $.59! Can’t beat that. A near FREE side dish and healthy too!

GRAND TOTAL: $6.71