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This creamy, easy Chicken a la King recipe is a comforting classic.
Cooked chicken is simmered in a creamy white sauce with mushrooms, peas, and pimentos in a single pan that goes right to the table from the stovetop.
Holly’s Chicken à la King Highlights
- Flavor: This recipe has tender chicken in a pimento mushroom cream sauce.
- Skill level: Simple steps and ready-made ingredients make this dish a cinch.
- Time-Saving Tip: Buy sliced mushrooms or swap them for drained canned mushrooms. Rotisserie chicken or leftovers keep this recipe quick.
- Serving suggestions: It’s delish over rice, garlic mashed potatoes, biscuits, or homemade egg noodles.
Ingredient Tips for Chicken a la King
- Chicken: Any cooked chicken works in this recipe; I use rotisserie chicken. If you don’t have cooked chicken, check the recipe notes.
- Vegetables: Mushrooms, peas, and pimentos add earthy flavor and a pop of color to chicken a la King, but any combination of veggies works. Try celery, carrots, green beans, or spinach.
- Sauce: This easy sauce is made with stock, half-and-half, and a few basics from the spice cupboard. Feel free to swap out the sauce for a can of cream of chicken or cream of mushroom soup. Add a pinch of cayenne or red pepper flakes for a little heat.
Leftovers and Storage
- Keep leftover chicken a la King covered in the refrigerator for up to 4 days and reheat portions on the stovetop or in the microwave with a little milk mixed in to loosen the sauce.
- Freeze portions in freezer-safe containers for up to one month. Thaw in the refrigerator before reheating.
- Leftovers can be added to a casserole dish, topped with crispy breadcrumbs, and baked until heated through for a whole new meal!
More Quick Chicken Recipes
Did you make this Chicken a la King? Be sure to leave a rating and a comment below!
Chicken a la King
Equipment
Ingredients
- ½ cup butter unsalted
- 8 ounces white mushrooms sliced
- 1 small yellow onion diced
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon kosher salt or to taste
- ½ cup all-purpose flour
- 2 cups chicken stock
- 1 cup half and half
- 1 cup frozen petite peas
- ½ cup pimentos drained and chopped
- 3 cups cooked shredded chicken or shredded rotisserie chicken
Instructions
- In a large 12-inch skillet, melt butter over medium-high heat. Add mushrooms and onions and cook until they start to soften, about 5 minutes.
- Season with garlic powder, black pepper, and kosher salt.
- Sprinkle in the flour and stir until a paste is formed. Cook for 2 minutes.
- While stirring, slowly pour in the chicken stock and half and half. Stir to make sure no chunks of flour remain.
- Turn the heat to low and stir until the sauce has thickened, about 5 minutes.
- Stir in the peas, chopped pimentos, and rotisserie chicken. Cook until heated through, about 3 minutes more.
- Serve over pasta, rice, or biscuits.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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This recipe right here. If o could take a pic and show it to you I would. So delicious. Thank you so much!
We would love to see your finished dish! Feel free to tag us on instagram @spendpennies.
Can this be made pimento free??
Corinne, yes this can be made without the pimentos but it might lack a little flavor.
I love your recipes and this looks really good but I can’t find pimentos
what would you recommend instead please.
I would recommend roasted red peppers in a jar, chop them very finely.
Thank you so much for this recipe. I will enjoy it. It is an oldie but goodies that I have not seen around for many many moons. Thank you so much. I love all of you that put these wonderful recipes on here for us old timers. I am definitely an old timer on June 6 of this year I will be 83 and very proud of it. I’ve made it this far and not in bad shape. I will say that good health. But I’m sending this mostly to thank you for all the wonderful recipes that you sent out to the rest of us. I don’t know if I can get this to go through or not. I always have trouble sending either the wrong thing or the wrong password or whatever and never been able to get through to those that I love to thank for their kindness so say a prayer that I will be able to get through with the password and everything otherwise I cannot get through to you
Thank you for your kind words, it means so much to me. I love these older recipes too, so good and cozy. I’m so glad you’ve enjoyed the recipes Maxine!
Very good I remember my mom making this in the 60’s, perfect to remember her Mother’s Day weekend.
Delicious!!! I mixed it with rice and topped it with Ritz crackers and butter! Yum!!!