Chicken à la king has long been a family favorite, and it’s made so quickly you can serve it as a quick lunch or weeknight dinner. Feel free to use diced rotisserie chicken in this recipe for an even faster prep time. I love mushrooms, but feel free to leave them out or use cooked peas or carrots instead. It’s a versatile dish you can serve over biscuits, potatoes, puff pastry shells, toast, noodles, rice, or grits.
Recipe Variations
- Meat: Instead of chicken, make the dish with leftover turkey, ham, or add some crumbled cooked bacon to the mix.
- Seafood: Replace the chicken with cooked shrimp, lobster, scallops, or a combination of seafood.
- Cheese: Make a rich, cheesy chicken à la king with the addition of 1/2 to 1 cup of shredded Gruyère, Parmesan, or cheddar cheese.
- Herbs: Add fresh flavor with herbs like parsley, basil, thyme, chives, or tarragon.
- Vegetarian: Omit the chicken and add beans and extra vegetables for a meat-free entrée.
- Spicy: Give your dish a kick with crushed red pepper flakes or a minced hot pepper.
How to Store Leftovers
- Transfer cooled chicken à la king to an airtight container and refrigerate. Enjoy leftovers within 4 days.
- Reheat leftovers in a saucepan over low heat until hot. 165 F is the USDA minimum recommended temperature for cooked leftovers.
Chicken à la King
Experience the ultimate comfort food: Chicken à la king. Quick and easy to make, this versatile dish can be customized to your liking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Chicken, Easy Meals
Ingredients
Scale
- 3 tablespoons butter
- 1 cup fresh sliced mushrooms
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 2 cups light cream, half-and-half, or evaporated milk
- 1 1/2 cups chicken broth
- 3 cups diced cooked chicken
- 1/4 cup chopped pimiento
Instructions
- Melt butter in a medium saucepan. Add mushrooms and cook for 5 minutes. Blend in flour, salt, and pepper. Continue stirring and cooking for 2 minutes. Gradually add the cream or milk and chicken broth, stirring constantly. Cook for 10 minutes, stirring frequently.
- If you’d like a thicker sauce, blend 2 tablespoons of cornstarch with 1/4 cup cold water; add to sauce, a little at a time, until desired thickness is reached. Cook for a few more minutes.
- Add chicken and pimiento and heat through.
- Serve on toast points, puff pastry shells, or rice.
