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!
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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! -
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.
- 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!
- Frozen Cooked Chicken – check out the freezer section of your grocery store for pre-cooked chicken strips and chunks.
- 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.
- 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.
- 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.
Oh my. I just made this tonight and holy decadence is this good! I didn’t have any pimento peppers so I used piquillo and it was fine. Everything came together very quickly, and this is another knock it out of the park recipe.
Love this recipe! Last time I made it I substituted the peas with capers. And it was amazing.
My first attempt loved by the whole family. 😊
I totally forgot about pastry puffs but that’s definitely what I will use next time with this wonderful recipe
Your recipe is wonderful. That’s what I’m having for dinner tonight. The only thing I’m changing is I’m having turkey because I love turkey algae and I’m having it in crepes, and for some, noodles
I’ve been taste testing and it is great! Thank you so much!
Just like Mom used to make. Thanks for bringing back the memories!
It’s also amazing served on puff pastry shells!
☆☆☆☆☆☆ Absolutely delicious
Thank you.
Hi Lori, I have made this recipe a few times, and always make the Pepperidge Farms puff pastry shells with it. I remember my mom doing the same thing when I was small. The puff pastry shells make it extra special and fun to eat.
Thanks had forgotten this classic