This pantry-shelf chicken a la king, with its cream sauce and tender mushrooms and peppers, needs only buttered toast to land on the table. A weeknight supper that tastes made-from-scratch but comes together in minutes, and lets you feed two without any shopping.

Serves 2. 15 minutes, 10 at the stove.

About 350 calories a serving, 16 g protein, 30 g carbohydrate, 18 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons of butter in a small skillet over medium heat while you toast 4 slices of bread until they are golden and crisp. Butter the hot toast and set aside.5 min
2. Pour the entire can of chicken a la king into the skillet with the remaining butter. Stir gently to combine and heat until it simmers, about 3 to 4 minutes, stirring now and then. Taste and add salt and pepper as needed.4 min
3. Divide the buttered toast between two plates and spoon the chicken a la king over the top. Serve at once.

Note Serve alongside a simple green salad or steamed green beans. The chicken keeps, covered, in the fridge for two days, and reheats gently on the stovetop with a splash of water. To stretch this, ladle it over cooked rice or egg noodles instead of toast.