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.
We served this at Easter and everyone raved, from grandma to the children and baby, who loved the nutritious sauce.
One addition: leeks. For 12 people, I cooked the chicken with 3 washed and whole leek tops, peppercorns, a dash of thyme and a dash of curry. Deboned the meat, and followed the recipe as above. I chopped the light green lower and tender part of the 3 leeks and stirred them into the hot sauce. I added the chopped leeks just before the peas, pimento and chicken. Leeks cook quickly but need more time than just warming through, and those extra 30-60 seconds when the last three ingredients were added seemed to be enough.
I like the nutritious egg yolks added in this recipe, as I am allergic to egg whites, and find it hard to find recipes that only call for the yolks.
Finally, we toasted a “rustic” bread, spread a thin layer of butter before covering with chicken à la king. Great flavor combo!
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.
I’m in Oz. I make this, but throw in a handful of grated cheddar at the end. Yum. Sometimes I add diced bacon with the onion. I’m not very good at following a recipe. I do my own thing most of the time. Makes a great pie with mash.
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
I love pastry puffs with this recipe, too. And they are very decorative.
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!
I skipped the use of eggs ,reduced the recipe in half. This is a delish way to use up generic frozen vegetables. Very good! Thank you!
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.