Chicken a la King II Recipe - Allrecipes.com

Chicken a la King II

Recipe by  

"This dish was originally called 'Chicken a la Keene' after Foxhall P. Keene, the son of a well known Wall Street broker. The name evolved into the more regal sounding 'Chicken a la King' and here you have it. Long live the king!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Melt the butter or margarine in a 3 quart saucepan over medium high heat. Saute the bell pepper and mushrooms, stirring occasionally, until the bell pepper is crisp yet tender.
  2. Stir in the flour, salt and pepper and saute over medium heat, stirring constantly, until bubbly. Remove from heat. Stir in the milk and broth. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Stir in the chicken and pimentos and cook until hot. Serve over the rice.
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Reviews More Reviews

Most Helpful Positive Review
Jan 24, 2003

This was a excellent version of the Chicken a la King I used to eat as a child. I added 1 1/4 C milk and 1/4 C flour and it turned out perfect. I also added peas and carrots. This is so quick and easy....it's a must try!!!

 
Most Helpful Critical Review
Jan 24, 2003

The sauce is thick and pasty. I believe there is a typo in the recipe. I think the milk should be 1 1/2 cups instead of just 1/2 cup. This would make total liquids comparable to other recipes. Also the taste is somewhat bland. Perhaps the ad-dition of 1 tsp worcestershire sauce would jazz it up a little.

 
Jan 24, 2003

I added an additional cup of milk, it was too thick using only 1/2 cup. I also added 2 tsp of garlic powder to enhance the flavor and added a small can of drained peas. Overall, it turned out great.

 
Jun 24, 2009

Ditch the pimentos and green peppers and replace with mixed vegetables (corn, peas and carrots - I use a bag of the frozen variety). This is the recipe I remember as a kid and it turns out great.

 
Sep 30, 2003

I cut this recipe in half, since I was only cooking for two. Good thing, because after I added the liquid to the flour it was way to thick. I also think there was a mistake in the recipe, it should have called for 1/4c flour (not 1/2). I didn't have bell pepper so I used onion. I seasoned my chicken with Tony Chacheres before cooking it in a pan with butter. Along with the pimientos I added some peas. It turned out great! I am looking forward to cooking this again.

 
Apr 27, 2005

I wanted something different than our usual sauteed veggies, chicken, and rice. This was just as simple and very good. I used the whole 1/2 cup flour and 2/3 cup milk instead of 1/2. I had extra broth on hand in case it needed thinned but it turned out fine. I added onions and extra mushrooms and just salted and peppered to taste. Everyone thought it was great!

 
Dec 03, 2010

I really like this recipe - reminds me of my childhood, having lunch with my mom and sister. I omit the rice though and serve it over a slice of white bread like mom used to do!

 
May 09, 2008

very good!! I too lessened the flour and increased the milk. It is now a staple for those nights when I get ased whats for dinner. I put it over biscuts too. I is really one of my favorite comfort foods

 

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Nutrition

  • Calories
  • 375 kcal
  • 19%
  • Carbohydrates
  • 33.6 g
  • 11%
  • Cholesterol
  • 82 mg
  • 27%
  • Fat
  • 17.9 g
  • 27%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 19.3 g
  • 39%
  • Sodium
  • 351 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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