This classic dish is all about hearty, creamy comfort food deliciousness. It comes together quickly using pre-cooked chicken, making it perfect for those busy nights when you need dinner on the table fast. Traditionally you serve it up over something, but what you serve it over is a matter of personal preference. It goes great over rice, pasta, toast, or biscuits. The options are all delicious so the choice is up to you!
If you can’t get enough of creamy chicken recipes, try our creamy chicken soup, our southern style chicken and dumplings or our white chicken chili.
Why Our Recipe
- The most velvety, luxurious sauce that’s easily made from scratch.
- Uses pre-cooked chicken and is ready to eat in about 30 minutes.
- Serve it over rice, pasta, toast, or biscuits for comfort food heaven!
Chicken a la King was popular in the ’50s and ’60s. It’s one of those recipes you may have enjoyed at grandma’s house, with a smell that brings back fond childhood memories. It might be a vintage dish, but it’s just as relevant as ever to have an easy-to-make dinner that the whole family will love.
Ingredient Notes
- Mushrooms: Either white or cremini work here. Slice them yourself or buy the pre-sliced option to save time.
- Chicken Broth: Use low-sodium broth if you can to best control the salt content and flavor. You can always salt to taste which tends to work better.
Milk: Whole milk or 2% is preferred. - Egg Yolks: Make sure to temper them slowly with the hot sauce to prevent scrambling.
- Heavy Cream: You can substitute with half-and-half, but the sauce won’t be as thick.
- Frozen Peas: No need to thaw; they’ll heat through quickly in the sauce.
- Diced Pimientos: You can find them jarred, usually near the pickles and olives in the grocery store. Be sure to drain them well.
- Chicken: You have a variety of options—freshly baked, leftover, shredded, canned, or even rotisserie chicken all work great.
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 doesn’t always work. Here are some other easy options:
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.
Tempering Egg Yolks
Tempering egg yolks ensures that the yolks won’t curdle and cook (making scrambled egg chunks) when being added to the hot pan of simmering sauce. To temper your egg yolks, simply add a scoop (about 1/2 cup) of the sauce mixture into the bowl of your egg yolk and heavy cream mixture. Give it a light stir and then quickly add that entire egg yolk mixture into your hot pan while stirring quickly but gently.
Tuna Twist
Over the years, many have swapped the chicken in Chicken a la King for tuna, creating a delicious twist that seafood lovers will enjoy. To make Tuna a la King, simply replace the chicken in this recipe with about 4 cups of tuna. Just be sure to use high-quality tuna for the best flavor!
Storage and Reheating Instructions
Refrigerate leftovers in an airtight container for 3-4 days.
Freeze any leftover portions in freezer-safe containers or freezer bags, once the dish has cooled. Keep frozen for up to 1 month, and thaw in the refrigerator overnight.
Reheat portions in the microwave on high in 30-second intervals stirring in between, or heat in a pan over low-medium heat until thoroughly warmed.
I had a cook in South Africa that made Chicken Ala very well. Now I live in Australia and left my file with recipes in SA. I tried this recipe and it was great. I used fresh chicken breast that I fried off in a dash of olive oil with the lid on to allow it to draw water. I used no cream at egg and made my broth from chicken stock cubes. I used garlic salt and a piece of onion powder. All came out perfect. Pimento is hard to find here so I used red capsicum. It is a big meal and we will have leftovers tomorrow.
Really easy to make and tasty
I made this last night and it was absolutely delicious! Even my picky eater commented on it. Had not had chicken a la king in quite a while and had forgotten how good it is. I followed the recipe pretty closely. I simmered my chicken breasts in some water with Better than Bouillon added and used that as my chicken broth. I used half & half for both the milk and the heavy cream. I used a cup of frozen peas & carrots instead of peas alone. A 7 oz. can of pimentos was just the right amount. I read a number of reviews suggesting adding some onions when cooking the mushrooms in butter and I considered it but decided to do it just as written the first time. I might add some onions next time. Served it over hot buttered noodles. This is a “Classic” dish for a reason. Thanks for posting. Don’t see anywhere to add stars but this is definitely 5 Stars!
I add a bit of dry sherry and a pinch of nutmeg.
I grew up with this dish!! I have altered it from mother’s recipe to closer to the classic recipe (she didn’t like mushrooms) we add onions and bell peppers and I add garlic and ONE hot pepper of my choosing (depending on my mood) eggs were never part of her recipe but I might try adding some to mine.
Best chicken a la king!
Best. Just love it
Made this tonight. This was so good. Fully recommend this recipe!
Tried this recipe. It was very good. I would add a little salt & pepper and onion.
I love your simple receipes.
Great recipe thanks