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.
Absolutely delicious! I used half and half instead of heavy cream, and will be adding sauteed onions next time I make it.
I add pearl onions. Delicious!
I made this as she said my b/f loved it I will be making again,I will be thinning out with a tab bit of broth
I’ve tried this recipe last week and decided to cook a whole chicken and use the broth
The meat was so tender and it’s definitely the best Chicken ala King I’ve ever tastes
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.
Absolutely delicious. Did not have pimentos so I used diced red peppers. Omitted the mushrooms and added diced carrots and frozen corn and chopped green beans. Turned out so good. I doubled the recipe since I have grown nephews and grandsons. Everyone loved it. Will definitely make again. Might even try different veggies. But definitely used the cream and egg yolks. Rich and creamy. I put it over a bed of brown rice. Thank you for an awesome recipe.
This is so good—real comfort food.
Love this recipe, the first think I said when I tasted it was,”mmm this tastes like home.” Seved it over scratch made bisquits.
My kids absolutely loved this recipe! I did make some changes though I added celery, peppers and carrots and took out the peas and pimentos. I might increase the sauce a little next time though because with all the added veggies there wasn’t a lot of liquid. But turned out great.
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.
I will certainly try this way instead of my own. I think this is much easier — I’ll use boneless chicken breast instead. I usually boiled a whole chicken and shred the meat which takes me longer.