Chicken a la King is a delicious combination of tender Chicken, mushrooms, onions, peas, green peppers, and pimentos in a rich cream sauce. Serve it over rice, egg noodles, toast, or puff pastry shells.
This delectable recipe comes together quickly using baked rotisserie chicken. If you like rotisserie chicken recipes, try chicken and rice soup, chicken Waldorf salad, and chicken cordon bleu casserole.
This is one of my favorite comfort food meals. It reminds me of the beautiful creamy one-pot meals I enjoyed with my brothers and sisters. It is amazing how food can be so nostalgic.
Chicken a la King is a super easy, heartwarming, satisfying meal. It is quick to come together, making it a perfect weeknight meal. This recipe calls for already baked rotisserie chicken, but you can use any leftover chicken. You can pick up a rotisserie chicken at any club warehouse and most grocery stores. Leftovers warm up quickly right on the stovetop.
What is Chicken a la King?
It is a creamy one-pot comfort food dish made with Chicken, mushrooms, peas, onions, green bell peppers, and pimientos. It is traditionally served over rice, noodles, toast, biscuits, or puff pastry shells. For an equally delicious change of pace, substitute cooked tuna or salmon for the Chicken.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Butter: unsalted or salted. If using salted butter, reduce the amount of added salt.
- Mushrooms: cremini mushrooms provide the most decadent flavor, but white mushrooms work well, too.
- Dry mustard: you can substitute regular mustard
- Chicken broth: low sodium is best
- Half and half: or whole milk for a lower fat option. It will not be as rich, but it will still be delicious.
- Peas: frozen peas are best in this dish. They retain their color, shape, and flavor during the simmering process much better than canned or fresh.
- Pimentos: are sweet cherry peppers usually found in the pickle aisle with the other peppers
How to make Chicken a la King
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
Melt the butter over medium-high heat in a large skillet or Dutch oven. Add the mushrooms and cook for several minutes. Then add the onion and green pepper, cooking until the veggies soften and the mushrooms brown.
Reduce the heat to medium-low and add the garlic and dry mustard. Sprinkle in the flour while continuing to stir. Cook and stir for about 2 minutes. Slowly pour in the chicken broth while stirring to combine. Simmer until thickened, stirring several times.
Reduce heat to low and stir in the half and half, peas, pimentos, and cooked Chicken. Continue cooking and stirring until everything is hot. If the mixture becomes too thick, add one-quarter cup of chicken broth at a time to reach the desired thickness. Serve over rice, noodles, toast, biscuits, or puff pastry shells.
Preparation Tips
- Take the time to brown the mushrooms. They taste better that way, and the dish is more visually appealing.
- Drain the pimentos well. You don’t want the juice they are packed in to flavor or color your dish.
- For a lower-fat version, use only half of the butter, half of the flour, and milk instead of half and half. It will still be delicious, just not as rich.
- If the mixture becomes too thick, add one-quarter cup of chicken broth at a time until it reaches the desired thickness.
Storage and Reheat
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. They can be reheated in the microwave at reduced power or on the stovetop on low.
To freeze, first cool completely. Then, spoon into freezer bags. Lay the freezer bags in a single layer on rimmed baking sheets and place the sheet in the freezer. Once fully frozen, stack the bags up on their side in the freezer to save on space. Thaw in the fridge overnight.
Frequently Asked Questions
I like to use rotisserie chicken, which is available almost anywhere. You can pick them up at club warehouses, grocery stores, and nearly every Walmart.
However, you can use any baked, poached, or roasted Chicken. You can also use cooked skinless thigh and wing meat.
Once the dish is thoroughly cooled, pack it in freezer bags, removing as much air as possible. Lay flat on a baking sheet and freeze. Once fully frozen, stack as desired and freeze for up to 1 month.
To reheat, defrost in the refrigerator, remove from the bag, and place the contents in a saucepan on low. Stir frequently until the mixture reaches the desired temperature. Likewise, pour the contents into a microwaveable bowl and reheat in the microwave for 1-minute intervals at 50% power until the desired temperature.
More Comfort Food
Classic Chicken A La King Recipe
Ingredients
- 8 tablespoons butter ½ cup
- 8 ounces cremini mushrooms or white button mushrooms sliced
- 1 small yellow onion chopped
- 1 green bell pepper diced
- 2 cloves garlic minced
- ½ teaspoon dry mustard
- ½ cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup half and half
- 1 cup frozen peas
- 7 ounces diced pimentos well drained
- 3 cups cooked diced or shredded chicken
- kosher salt to taste
- freshly ground black pepper to taste
Instructions
- Melt butter over medium-high heat in a large pot or Dutch oven.
- Add the mushrooms and cook for 2-3 minutes. Add the onion and green pepper, cooking until the veggies soften and the mushrooms brown.
- Reduce the heat to medium-low and add the garlic and dry mustard. Sprinkle in the flour while continuing to stir. Cook and stir for about 2 minutes. Slowly pour in the chicken broth while stirring to combine. Simmer until thickened.
- Reduce heat to low and stir in the half and half, peas, pimentos, and cooked Chicken. Continue cooking and stirring until everything is hot. If the mixture becomes too thick, add one-quarter cup of chicken broth at a time to reach the desired thickness. Season with salt and frshly ground black pepper to taste. Serve over rice, noodles, toast, biscuits, or puff pastry shells.
Video
Notes
- Take the time to brown the mushrooms. They taste better that way, and the dish is more visually appealing.
- Drain the pimentos well. You don’t want the juice they are packed in to flavor or color your dish.
- Frozen peas are best in this dish. They retain their color, shape, and flavor during the simmering process much better than canned or fresh.
- For a lower-fat version, cut the butter and cream in half. It will still be delicious, just not as rich.
- If the mixture becomes too thick, add one-quarter cup of chicken broth at a time until it reaches the desired thickness.
Nutrition
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Julie
This recipe is perfect for chilly winter days!!! My family loves Chicken A La King and your recipe is fabulous.
Beth Pierce
Thanks, Julie! So glad that you all like the recipe!
dana
So deliciously nostalgic! Love this stick-to-your-rib goodness. And it’s perfect on a flaky biscuit. Will definitely make this again.
Beth Pierce
So glad that you enjoyed it, Dana!
Vanessa
So cozy on a cold day! I served it over rice and it sure disappeared fast!
Beth Pierce
Thanks, Vanessa! So glad that everyone liked it!
Kelley
This is the definition of comfort food! Was so creamy and delicious my family loved it!
Cyndy
Oh my gosh this was decadent and so delicious. I added a little more mustard and everything was yummy!
Beth Pierce
Thanks, Cyndy! So happy that you liked it!
Mirlene
A bowl of this chicken a la king was so comforting. It was the perfect meal for this weather. I had another serving cause it tasted so good!
Beth Pierce
Thanks, Mirlene! So glad that you enjoyed it!
Michele
HELLO.
I MADE THIS RECIPE,,AND DOUBLE IT
AND ALSO ADDED EXTRA DRIED
MUSTARD, AND EVER ONE LOVED
THANK YOU.
Beth Pierce
The pleasure is all mine, Michelle! So glad that you liked it!
Dominique
Omg this is one Of my husbands favorite meals, it is so good! Definitely recommend
Beth Pierce
Thanks Dominique! So glad that you and your husband like the recipe!
brianne
This is a delicious combination of all my favorite veggies and meat. My whole family really enjoyed it. Next time I think I will add mushrooms!
Monty
This chicken a la king was so yummy. My whole family really enjoyed it. I will make it again and serve it over your homemade biscuits.
Alice Mola
Love this and love the modifications possible to cut down on butter and fat, our household is trying to eat more calorie conscious but we still love rich tasting foods so this is perfect! Always a fan of a freezer meal for when we just don’t have time.
Beth Pierce
Thanks Alice! So happy to hear that you and your family like it!
My
Love trying new foods and recipes that I’ve never heard of. Adding this one to the list for sure!
Patty
I made this today. Absolutely delicious! I took your advice and added extra chicken broth for my desired consistency. My mom used to make this when I was young. I couldn’t have asked for a better recipe! Thanks so much!
Beth Pierce
Thanks Patty! So glad that you and your Mom enjoyed it.
Floyd
Awesome
Sara
I have made this dish a handful of times in the past, but this recipe has been BY FAR THE MOST DELISH! I served it over some left over home made biscuits (to get them used up) and my family couldn’t stop commenting about how much they liked it. Even my husband, who isn’t a chicken man at all, loved it. I agree taking the extra time to brown the mushrooms and infuse that flavor really helps. I substituted a bag of frozen mixed vegetables for the peas, but otherwise I stuck to your recipe. Thank you so very much for sharing this!!
Beth Pierce
That is great! The pleasure is all mine. So glad that everyone liked the recipe. So delicious over homemade biscuits.
Naye
This was a wonderful recipe to try, our family loved it!!
Beth Pierce
Thanks Naye! I am so glad that you liked it.