Chicken a la King
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
463 kcal
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Course
Main Course
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Cuisine
American
Chicken a la King
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Chicken a la King is made with peas and pimentos and is served in a rich and creamy sauce for a classic and comforting meal. It’s a great recipe to use up leftover chicken and serves great with biscuits, toast, or egg noodles for a hearty and warming meal.
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Ingredients
- ½ cup unsalted butter (113g)
- 8 ounces mushrooms sliced (227g)
- 1 bell pepper seeded and diced (216g)
- 1 small onion diced (162g)
- ½ cup all-purpose flour (60g)
- 1½ cups chicken broth (360mL)
- 1 cup whole milk (240mL)
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- 3 cups chopped cooked chicken (420g)
- ¾ cup heavy cream (180mL)
- 1 cup frozen peas (160g)
- 1 (4-ounce/113g) jar chopped pimentos drained
Instructions
- Melt the butter in a large skillet over medium-high heat. Add the mushrooms, bell pepper, and onion, and cook, stirring occasionally, until tender and the mushrooms begin to brown, about 8 minutes.
- Stir in flour and cook, stirring constantly, for 1 minute. Gradually stir in the broth and milk until smooth. Add salt and pepper. Reduce the heat to low and simmer until the sauce is thickened, about 5 minutes, stirring occasionally.
- Stir in chicken, cream, peas, and pimentos and simmer until heated through, about 5 minutes. Serve immediately over pasta, rice, biscuits, or puff pastry shells.
Notes
- Use a large pan. You’ll want plenty of space in the pan to cook the vegetables and add the chicken, so select a larger pan that will comfortably fit all of the ingredients once added.
- Stir the flour in well. The flour will combine with the butter already in the pan to make a roux, which will thicken the broth, milk, and cream to make the sauce. Stir the flour well so that it is evenly distributed among the butter and veggies.
- Optional: decrease flour for a thinner consistency. The mixture has a thick and creamy consistency. If you want a looser consistency, decrease the flour to ⅓ cup, or add more milk or cream to thin it out later.
- Slowly the broth and milk and mix until smooth. Give the flour time to thicken by slowly adding the broth and milk while stirring. If you quickly pour it in, the flour can clump and create a grainy or lumpy sauce. Maintain medium to medium-high heat as you add the cold liquids because the heat is essential to thickening the sauce.
- Use additional frozen vegetables as needed. If you are short on fresh vegetables or don’t have pimentos, you can use frozen carrots or a bag of mixed vegetables with carrots, peas, and green beans.
- Enjoy with almost any starch. This recipe goes well with virtually all bread, pasta, many types of rice, or even mashed potatoes. So, serve with a family favorite or what you have!
- Add liquid if the sauce becomes too thick. The cream sauce will continue to thicken as this recipe sits or is stored so stir in more milk, cream, or broth to thin it out as needed.
Nutrition Information
Show Details
Calories
463kcal
(23%)
Carbohydrates
19g
(6%)
Protein
24g
(48%)
Fat
33g
(51%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
133mg
(44%)
Sodium
595mg
(25%)
Potassium
553mg
(16%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
2315IU
(46%)
Vitamin C
57mg
(63%)
Calcium
100mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 463 kcal
% Daily Value*
| Calories | 463kcal | 23% |
| Carbohydrates | 19g | 6% |
| Protein | 24g | 48% |
| Fat | 33g | 51% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 133mg | 44% |
| Sodium | 595mg | 25% |
| Potassium | 553mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 2315IU | 46% |
| Vitamin C | 57mg | 63% |
| Calcium | 100mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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