Recipe 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!"
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
green bell pepper, chopped
fresh mushrooms, sliced
ground black pepper
1 1/4 cups
cooked, diced chicken breast meat
1 (4 ounce) jar
sliced pimento peppers, drained
cooked white rice
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!!!
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.
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.
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.
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.
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!
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!
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
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken a la King II
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 375
** Calories from Fat: 161
Get quick & easy recipes for your busiest days.
All the game-day eats you need to crush the tailgate competition.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $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.
See how to make a cheesy chicken and corn tortilla casserole.