This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Boston Cream Pie See how to make an amazing chocolate and vanilla cream dessert. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Chicken a la King III
Chicken a la King I
Super Fast and Easy Chicken a la King
Easy Skillet Chicken a la King
Homemade Chicken A La King
more »
Top Related Articles
Rotisserie Chicken Jump-starts Snazzy Meals
Top Chicken Dinners for Spring
Deboning a Chicken Thigh
Cutting Up a Whole Chicken
Deboning a Chicken Breast
Perfect Fried Chicken
Finger-Lickin' Chicken Dippers
Top 9 Bacon-Wrapped Chicken Recipes
Roasting Chicken
8 Tasty Takes on Chicken Parmesan
Related Collections
Canned Chicken Broth and Stock
Canned Food Recipes
Chicken Breast Recipes
Everyday Leftovers - Rice
Chicken Recipes

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Chicken a la King II

By: Lillian

"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!"

Rate/Review | Read Reviews (38)

What to Drink?
	Sauvignon Blanc

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1/2 cup butter
1 green bell pepper, chopped
3 ounces fresh mushrooms, sliced
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup milk
1 1/4 cups chicken broth
2 cups cooked, diced chicken breast meat
1 (4 ounce) jar sliced pimento peppers, drained
3 cups cooked white rice

Directions

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.
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.