Chicken a la King and a Good Apple Dip


My youngest daughter is a busy stay-at-home mom who always finds time to get together with me on Fridays for lunch.  I try to make meals that are tasty, quick and easy, and reduced in fat and calories.  Here is the meal we had yesterday.


  • One can of Campbell’s Cream of Chicken Soup (Healthy Request)
  • 1/2 cup of 2% milk
  • 1/4 tsp. poultry seasoning
  • Sprinkle of seasoned salt
  • A few gratings of black pepper
  • 2 Tblsp. chopped pimiento
  • 1 cup frozen peas, thawed
  • 1 cup cooked chicken breast, cut into cubes
  • 4 slices of hearty bread or 4 homemade rolls, split – toasted

In a medium saucepan over medium heat, place the soup, milk, poultry seasoning, salt and pepper – whisk until smooth.  Stir in the pimiento, peas and chicken.  Heat until hot but not boiling.

Place a slice of toasted bread or split roll on a plate and spoon the chicken mixture over the top.

Yield:  4 servings 

DietPower nutrition count per serving of chicken mixture only:  134 calories, 3.27 g fat, 29.5 mg cholesterol, 312 g sodium, 13.3 g carbs, 1.72 dietary fiber, 12.4 protein.

Weight Watchers PlusPoints:  3 points

Nutrional information for bread is not included – it depends on what kind of bread is used.

Note from my recipe binder:  “2/13/95 – Made for Shannon and me to have for lunch on a bright blue February day, with lots of snow still on the ground and the temperature about 10 degrees.  Tasty and not as rich as some of the harder versions.”



  • Servings: 1-2/3 cup of dip
  • Print

  • 14 oz. can Eagle Brand non-fat condensed milk
  • 3/4 cup butterscotch chips
  • 1/4 cup cinnamon chips
  • 1/4 tsp. salt
  • 2 tsp. white vinegar

In a heavy sauce pan over low heat, mix together the milk, chips and salt.  Whisk until chips are melted and mixture is smooth.  Remove from heat and stir in vinegar.

Serve dip warm with crisp apple slices (I like MacIntosh apples).

Refrigerate leftover dip.  Small amount of dip can be reheated by microwaving a few seconds.

Yield:  1-2/3 cup of dip 


The original recipe from the Eagle Brand web site, called for 1 cup of butterscotch chips but I only had 3/4 cup and supplemented it with 1/4 cup of cinnamon chips.  The original recipe also called for 1/4 to 1/2 tsp. of cinnamon.

DietPower nutrition count per 2 tablespoon serving of dip:  72 calories, 1.9 g fat, 0 g cholesteroal, 27 g sodium, 12.3 g potassium, 13.6 g carb, .259 g protein.  Medium apple cut in half = 81 calories, .5 g fat, 3 g fiber

Weight Watchers = 2 points for 2 Tblsp. dip, 1 point for medium apple cut in half and sliced.

Shannon and I enjoyed both the old favorite chicken dish and the brand-new apple dip.

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Lillian Applegate Westfelt was a mother of 4, grandmother of 6, and great-grandmother of 3. She was an 86-year-old widow living in a nice little bungalow with her oldest daughter and a beagle-dachsund named Addie. She passed away in November, 2018.

3 thoughts on “Chicken a la King and a Good Apple Dip”

  1. I could have used this recipe today. I need quick ideas that are hearty when I doing one of my all day cooking marathons. I turned all of my tomatoes into sauce today and my basil is now pesto.

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