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 halved the recipe and added maybe 2 tbsp chopped onion. It needs more flavor, garlic and parsley will perk it up. The egg yolk and cream (I used 1/2 and 1/2) made this wonderfully creamy. Will make again.
One addition to recipe as written: a generous dash of sherry.
Chicken a la king was always my favorite food to order at a restaurant when I was a little girl. Thank you for this delicious and easy recipe. Our whole family loved it and I took a little journey back in time. A million thanks🥰
Add some sherry, onion and garlic! I also added peas and carrots and left out the mushrooms. I served it over freshly made biscuits and also home style egg noodles. FANTASTIC!!!!
Nicely done. I can’t wait to try it.
I did it! Finally. It’s great. Just need to add salt & freshly ground pepper. I did the thicker sauce version.
I used chicken broth in lieu of some of the milk but added cream. But I loved it. My mother always picked up the Swanson Can Chicken ala King for me when a kid because she knew I loved it.
We all love this recipe but asked to have it this weekend, thank you n love. It
It was my first time making this dish and it was so delicious 😋 very easy to follow the steps and instructions.
This is an excellent Chicken ala King recipe and I love it on buttered toast. The only addition I’ve made is putting in a bit of sherry. Occasionally I omit the mushrooms, but never the peas and I always use sautéed diced red peppers instead of pimentos.
I also use sautéed red peppers instead of pimentos. Same vegetable! Fresh red peppers MUCH more flavorful!
I always add a little grated fresh nutmeg to all my white sauces because my mom did and I think it adds something.
This is an excellent Chicken ala King recipe and I love it on butter toast. The only addition I’ve made is putting in a bit of sherry. Occasionally I omit the mushrooms, but never the peas and I always use sautéed diced red peppers instead of pimentos.