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Leftover Chicken a la King

Read Reviews (59)

"I make this with leftover chicken, and serve it over biscuits or pastry shells. A good way to use up leftovers that won't quite stretch by themselves!" — Sandy

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Original recipe makes 4 servings Change Servings

1 cup diced, cooked chicken meat
1 (10 ounce) package frozen mixed vegetables, thawed
1 1/2 cups chicken broth

2 teaspoons cornstarch
1 (5 ounce) can evaporated milk
salt and pepper to taste

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Directions

Combine chicken, vegetables and broth or wine in a medium saucepan over medium low heat. Stir all together and let simmer until heated through.
In a small bowl beat cornstarch into evaporated milk and add to chicken mixture. Reduce heat to low and cook, stirring constantly, until thickened. Season with salt and pepper to taste, unless leftover chicken has enough of its own seasoning already. Serve hot.

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I usually use quite a bit more conrstarch and instead of low heat stirring constantly, I've found that med-low heat and stirring occasionally thickens it up better. I always serve over pastry shells, I tried it once over rice and it just wasn't the same! Quick, easy and tasty, base recipe but even better with some spices. This is a staple for our household and now I finally use my leftover chicken instead of tossing it out 2 weeks later! Most recently, I used my leftover chicken from 'crumb-coated chicken thighs' (on this site) and the seasoning made it OUTSTANDING. I was a little leary at first that it would be too much, but it wasn't. Yum, yum, yum!! If you have plain leftover chicken, try 1/4 tsp each of ground cumin, paprika, chili powder and curry powder for starters. Stir the spices in when you add the chicken its really good stuff! Never any leftovers of this one.

—fuzzball420

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Most Helpful Critical Review

Dec 03, 2003

I had high hopes for this one, and the flavor was really quite good. However, I "stirred constantly" for 25 minutes and it never thickened.

—ANNE1953

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66 Ratings

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Dec 03, 2003

This is an excellent recipe. To try something different to mine, I added the left over gravy and 1 cup of grated cheese and baked it anddd then served it over egg noodles. YUMMMMMM GOOD FOOD SANDY!!!

—RIETZET

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Jan 14, 2004

I loved this recipe. It was a nice warm meal on a cold day. The only changes I made were to add a few more veggies. I recommend and will make this again.

—kdwitten

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Dec 03, 2003

To make my life easier, i used leftover bbq'd chix, 1 can cr. chix soup, sauteed mushroom's in butter, salt, pepper, seasoned salt and thyme served over egg noodles. YUM!

—Leanne

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Jul 04, 2004

This was very easy and good. Even my picky 8 year old loved it. I used frozen corn rather than the mixed vegs that none of my kids will eat. I also used a little over a tablespoon of cornstarch to make sure it thickened. Thanks, Sandy, for a new and simple recipe!

—KARYADAWN

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Sep 13, 2010

This was ok, a little bland and I had to add 3 tsp. more cornstarch to make it thicker otherwise it would be way too runny. But it is a great recipe when you want a quick meal and don't feel like making a mess (only uses 1 saucepan and 1 small bowl)

—kbernard

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Sep 12, 2007

Very good! I tend to eye rather than measure, so I may not have added the amounts exactly, but this was delicious! I served it over homemade buttermilk biscuts. I used a combination of chicken stock and white wine for the base and added about 1/3 cup of frozen onion seasoning mix and a pinch of garlic powder and red pepper.

—HPITTS

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Nutrition

Calories
165 kcal
8%

Carbohydrates
14.6 g
5%

Cholesterol
36 mg
12%

Fiber
2.9 g
11%

Protein
16.1 g
32%

Sodium
375 mg
15%

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

Nutritional Information

Leftover Chicken a la King

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 165
Calories from Fat: 45

% Daily Value *
Total Fat 5g 8 %
Saturated Fat 2.2g 11 %
Cholesterol 36mg 12 %
Sodium 375mg 15 %
Potassium 417mg 12 %
Total Carbohydrates 14.6g 5 %
Dietary Fiber 2.9g 11 %
Protein 16.1g 32 %
** Sugars 3.8g
Vitamin A 74 %
Vitamin C 13 %
Calcium 15 %
Iron 13 %
Thiamin 13 %
Niacin 66 %
Vitamin B6 18 %
Magnesium 12 %
Folate 15 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.