Chicken a la King

1. Place 4 boneless, skinless chicken breast "halves" in a 400 deg oven to allow them to "roast." After the chicken is cooked through, cut them into small bite-sized pieces.

2. Cook 1 cup (raw) of white rice. Set aside. Other items can be prepped while the rice and chicken are cooking.

3. Saute one half of a chopped medium yellow onion (or whole, if you really like onions) in half a stick (4 tablespoons) of salted butter until the onions are caramelized and start turning brown.

4. Combine all the ingredients in a large mixing bowl:
      
          > Diced, cooked chicken breast
          > All of the cooked rice
          > 1 cup of diced/chopped roasted red pepper
                   (*sold as a condiment in a jar; it will need to be chopped)          
          > 1 & 1/2 cup frozen petite peas
          > 1 can of Campbell's Cream of Chicken soup (26 oz., family size)
          > One HALF soup can of water
          > Freshly ground black pepper, amount per desired taste
         
5. OPTIONAL: Saute sliced mushrooms in salted butter, with or without cooking wine, and add to the above ingredients.

6. After contents are combined, transfer to a 9x13 Pyrex baking dish. Bake at 400 until cooked through and bubbly (about 20 minutes???). Let it rest a bit before serving. Garnish with paprika, if desired.