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.
Chicken a la King is a super-easy, heartwarming, satisfying meal. 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.
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 and Storage
- 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.
- 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.
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
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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Elizabeth B
This was perfect for this current cold weather! My family loved it. It was delicious comfort food and easy to make. Thanks for the recipe.
Beth Pierce
Thanks, Elizabeth! I am so glad that you liked the chicken a la king!
Brian
I love this chicken a la king but I leave out the mushrooms. I am just not a fan of them. It still has fantastic flavor and I love serving it over your homemade biscuits. You have the best recipes!
Beth Pierce
Thank you, Brian!
Sonia
This is the perfect winter dish. It is warm, cozy, and delicious. One my favorite recipes. Thanks for sharing.
Beth Pierce
You are most welcome, Sonia!
Laurie S
What a great way to warm up on a chilly day/night. It was delicious and easy to make. I love it over white rice. Thanks for sharing the recipe, Beth.
Beth Pierce
The pleasure is all mine, Laurie.
Lisa
Yesss, now this is comfort food at its best. This is one of my favorites recipes. I love to serve it over white rice but my hubby loves it over toast points. Thanks for the recipe.
Beth Pierce
You are most welcome, Lisa! I am so glad that you and your husband like the chicken a la king.
Kelly B
This was aboslutely divine! I remember my mom makinmg this when I was younger. I loved it so I knew I needed to try it. Boy was I glad that I did. It was just as good as my moms and it brought back wonderful memories of meals with my family. Thank you!
Beth Pierce
The pleasure is all mine, Kelly!
Christine
Yum! This was so delicious! What a hearty, warm meal for the colder months. I served it over homemade biscuits and it was divine. Next time I am going to try it over homemade waffles. Doesn’t that sound yummy? Thanks for the recipe!!
Beth Pierce
You are most welcome, Christine! So happy that you liked it!
Stephanie
Yum! We so enjoyed this chicken a-la-king last night. It is so cold outside so it was nice to sit down to a warm, inviting and delish meal. I served it over puff pastry shells and it was a fabulous meal.
Beth Pierce
Thanks, Stephanie!
Brandi
This was my first time making the dish and it does not disappoint! I will be making it time and time again.
Andrea
This recipe brings back many childhood memories. It is classic comfort food at its finest. I am looking forward to sharing this fabulous Chicken a-la-king with my family.
Beth Pierce
Thanks, Andrea!