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Classic Chicken a la King is rich and creamy and made from scratch. This easy dinner recipe is great served over rice, pasta, toast, or biscuits!

Chicken a la King in a pan getting stirred by a wooden spoon.

Can you freeze Chicken a la King?

Yes, you can freeze chicken a la king, but it is better if you eat it fresh. If you still want to freeze this dish wait until it has cooled, then place it in freezer-safe containers or freezer bags. Keep frozen for up to 1 month.

What can you serve Chicken a la King on?

While you can eat chicken a la king by itself it is usually served up on top of something else. Common choices are plain pasta (any shape), rice, toast, or biscuits.

Can I replace the chicken with tuna?

Over the years many people have replaced the chicken in chicken a la king with tuna. This makes for a great tasting tuna dish that seafood lovers will love. To make tuna a la king just replace the chicken in this recipe with around 4 cups of tuna. Make sure you get high-quality tuna though!

Chicken a la King served up over egg noodles on a white plate.

How can I reduce the calories in this recipe?

The egg yolks and heavy cream that are added in during step 3 of this recipe are included to produce a more rich and creamy sauce. If you would like to reduce the calories in this recipe, simply leave those two ingredients out and skip step number three in its entirety.

PRE-COOKED CHICKEN OPTIONS:

When a recipe calls for pre-cooked chicken, there are several great options. You can use leftover chicken, but depending on the seasonings and flavors added, that may not work well in just any recipe. Check out some of these easy options instead.

  1. Rotisserie Chicken – many American grocery stores sell cooked rotisserie chickens that you can buy and shred. Many stores are also now offering the rotisserie chicken pre-shredded and packaged too!
  2. Frozen Cooked Chicken – check out the freezer section of your grocery store for pre-cooked chicken strips and chunks.
  3. Bake Your Own Chicken – lay chicken breasts out into a lightly greased 9×13 pan. Season with salt and pepper. Bake at 350 degrees for 25 to 30 minutes until cooked through. Chop into chunks and use right away, or freeze for later use.
  4. Boil Your Own Chicken – place chicken breasts into a large pot of boiling water or chicken broth. Boil 15 minutes, until chicken is cooked through. Shred or chop.
  5. Quick Skillet Chicken – heat a large heavy skillet over medium high heat. Add in 1 tablespoon vegetable oil. Place chicken breasts into skillet. Season with salt and pepper. Cook 5 to 7 minutes per side.

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Chicken a la King in a pan getting stirred by a wooden spoon.
Classic Chicken a la King is rich and creamy and made from scratch. This easy dinner recipe is great served over rice, pasta, toast, or biscuits!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Ingredients
  • 1/2 cup salted butter
  • 8 ounces mushrooms sliced
  • 1/2 cup all-purpose flour
  • 2 cups chicken broth
  • 1 1/2 cups milk
  • 2 egg yolks
  • 1/3 cup heavy creamy
  • 1 cup frozen peas
  • 1 cup chopped drained pimientos
  • 4 cups chopped cooked chicken
Instructions
  • In a large saucepan, melt butter over medium-high heat. Add in mushrooms and cook until mushrooms are soft, about 5 minutes.
  • Add in flour and stir until there are no more specks of flour left. Pour in chicken broth and milk and bring to a boil. Reduce heat to low and simmer until sauce is thickened, about 3 minutes.
  • For a richer sauce: in a small mixing bowl, whisk together egg yolks with heavy cream. Working quickly, slowly pour in 1/2 cup of the hot mixture into the egg mixture while whisking vigorously. Immediately pour this mixture back into the saucepan, whisking the entire time. Cook 2 minutes more.
  • Stir in frozen peas, drained pimientos, and cooked chicken and let heat through, 2 to 3 minutes.
  • Serve hot over cooked rice, pasta, toast, or biscuits.
Notes
Chicken a la King is served over rice, pasta, toast, or biscuits.

Nutrition

Calories: 379kcal | Carbohydrates: 15g | Protein: 13g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 157mg | Sodium: 488mg | Potassium: 465mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1940IU | Vitamin C: 43.7mg | Calcium: 106mg | Iron: 2.1mg
Course: Main Course
Cuisine: American, French
Keyword: Chicken a la King

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Nancy S

I made this recipe this week as I had been wanting Chicken a la King for a while. I loved the consistency and appearance of how this turned out. I did find it wanting for flavor so I added some diced and sauteed onion and green peppers with garlic powder to the leftovers and that helped. I will make this again with those additions (1/2 cup each of onion and bell pepper, 3/4 tsp of garlic powder. I also think the portions are generous as I halved the recipe and had four good size portions from half a recipe.

Vivienne

This was delicious! I added a diced onion and a few garlic cloves and well as a few mixed herbs and red pepper flakes! Salt and pepper! I also added “Better than Bouillon” for a bit more flavor! Thank you so much!

Excellent results from the recipe. Step 3 for richer sauce really worked well to enhance the disk. This is a keeper and goes in the file. Will make it again soon while we are in the Stay home – Stay Safe mode.

Eliaa

5 stars
Great video

Vanessa Haynie

This looks scrumptious ????

William Yaner

3 stars
I followed the recipe closely, but could still taste the flour. I think it would have been better if it had been made into a roux.

I’m sorry you could still taste the raw flour! Definitely make sure you cook the mushroom/flour mixture long enough before adding in chicken broth.

5 stars
Very easy to make. The recipes a keeper. Loved it .

Mark

5 stars
Absolutely delicious! I used half and half instead of heavy cream, and will be adding sauteed onions next time I make it.

Chris

I add pearl onions. Delicious!

Phyllis Curtis

My small group raved ! Made as written with one exception. I used a quart of my canned chicken. The chicken broth from home canning is triple strength, and the best cooking discovery of mytest kitchen life…true story 🙂 I made homemade baguettes, and buttered and toasted. Wow ! Thanks for a great recipe.

5 stars
Made this two weeks ago and we enjoyed so much I made a fresh batch. This time I cooked the.chicken and saved the broth. Iodine a simpler way next time but it probably won’t be as good. It will be the same recipe

jill kelly

5 stars
I made this for my family and very easy. I added a med size onion, splash of dry mustard and worcestershire sauce for some extra flavor. I skipped the eggs and heavy creamy.

Myra Nesbitt

5 stars
She is amazing. She explained this nice & slow. So we can understand every word she said. She show us how simple it is to cook that. I wouldn’t change anything about this. Thank you for sharing this amazing video.

deborah west

5 stars
sounds GREAT

David Lightfoot

I don’t normally use cream soups and chopped vegetables in many recipes. So, what I have done is bake a chicken or turkey pie, cook some rice later on, then make a bed of rice on the plate before putting the pie upside down on top of it before spearing it. I know it’s not really chicken a la king, but it gives a very good illusion.

DCMae

4 stars
Nice easy recipe. Was a bit too thick so I poured in the rest of the cream. I also added salt and pepper. Turned out delicious!

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