On medium heat, sauté the onion and garlic in the butter and oil until softened and aromatic. Add the carrots and cook for a minute until slightly tender. Add the chicken and cook for 5-7 minutes, stirring occasionally, until fully cooked and no longer pink. Stir in the canned mushrooms and cook for 1-2 minutes.
Add the water and bring to a gentle simmer. Stir in the cream of mushroom soup and mix until smooth. Lower the heat and add the milk. Simmer 1-2 minutes, until the sauce is thick and creamy. Season with salt and pepper to taste, then add the green peas.
Divide the cooked rice between two oven-safe bowls or dishes, spreading it out evenly. Pour the Chicken ala King generously over the rice in each bowl. Sprinkle a layer of cheese on top.
Place the bowls under a pre-heated broiler for 2-3 minutes, until the cheese is melted, bubbly and slightly golden.
Carefully remove the bowls from the oven and let cool slightly before serving. Makes 2 servings.
A homemade take on the throwback Greenwich Chicken ala King. From FEATR on Instagram.
