Recipe by Colleen
"Easy and elegant chicken dish. It's a great way to use leftover chicken or turkey. Green pepper and red pimientos make this a pretty dish to serve at Christmas or anytime. Serve over cooked rice, toast, or noodles. Can be made ahead and reheated."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (4.5 ounce) can
mushrooms, drained, liquid reserved
green bell pepper, chopped
ground black pepper
1 1/2 teaspoons
chicken bouillon powder
1 1/2 cups
1 1/4 cups
cooked, boneless chicken breast halves, chopped
I was never a fan of Chicken A La King but my husband asked me to try making it. I added 2 T. dry sherry and used all chicken broth in place of the water. I also used evaporated milk for the milk. My husband doesn't like chicken breasts so I used boneless chicken thighs and I'm telling you all... it was fantastic!!! We truly loved this dish and it will be a regular on my weeknight table. Not only does it taste wonderful, comforting and homey, it's easy and quick! Thank you Colleen!
This is really bland. I think I'd rather use a recipe that has cream of mushroom soup instead of flour. I had to double up on pepper just to give it some flavor. I doubt I'll use this one again.
I have made this recipe for years but instead of the bell peppers I use small baby peas. If you use the frozen variety you don't even need to defrost, just place in mixture at the time you add the chicken.
I serve on Puff Pastry Shells which you can find in the frozen food section of you supermarket. I have also served on chow mein noodles or toast points.
This recipe freezes well as it makes plenty and can be defrosted on the stovetop or in the microwave.
Thanks for sharing.
Great recipe. I made some modifications to suit our tastes though. I added an 1/2 a cube of boullion(on top of what was called for) as it seemed to need that extra boost, also I left out the peppers and pimentos and added a cup of peas the last minute or so of cooking. WONDERFUL!!!!!
This is a super recipe...I did how-ever not put in the green-peppers,I added an onion chopped instead..and I must say every-one that I have made taste this always wants more.....plus the fact that it is a very easy dish to make is an added bonus.......
I made this recipe and my husband and I love it. The only thing I changed was that I substituted chicken broth for the water and it was excellent!
Yes, this has always been a long-time family favorite of ours. I omitting the chopped pimento's & bell peppers and adding peas & carrots. I also used bouillon cubes instead of powder. I served this over buttermilk biscuits. Yummy!
My fiance and I LOVED this dish! It was so yummy. We used fresh mushrooms, but added a little chicken broth before the flour mixture for moisture and again at the end with the milk mixture in place of the reserve mushroom liquid. Served over mashed potatoes, it was a SMASH! Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken a la King I
Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories from Fat: 172
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
It's good to be the king! This easy, creamy chicken dish is ready in no time.
See how to make succulent baked chicken with a crispy, corn flake crust.
Check out this Texan-inspired chicken casserole.