Can I use canned or rotisserie chicken in Chicken a la King?

Absolutely! Canned or rotisserie chicken works beautifully here, saving you even more time. Just be sure to shred or chop it into bite-sized pieces for best results.

Is it possible to make Chicken a la King gluten-free?

Yes—you can swap the all-purpose flour for your favorite gluten-free blend, or use cornstarch (start with half the amount, dissolved in a bit of cold broth, and add at the same step). Make sure your broth is gluten-free, too!

What can I substitute for heavy cream and milk if I want a lighter dish?

For a lighter version, use all milk (2% or skim) in place of heavy cream or try unsweetened evaporated milk. The sauce will be a bit less rich but still very creamy.

How do I fix a lumpy sauce?

If your sauce turns out lumpy (it happens!), whisk vigorously or use an immersion blender to smooth it out. Next time, be sure to add broth and milk slowly while stirring to prevent lumps.

Classic Chicken a la King Recipe

Description

Classic Chicken a la King is a rich and creamy poultry dish featuring tender chicken, mushrooms, green peas, and pimientos in a savory sauce. Served over rice, pasta, toast, or biscuits, this beloved comfort food is perfect for a quick and satisfying meal any day of the week.

Ingredients

Units Scale

For the Sauce

1/2 cup salted butter
8 ounces white or cremini mushrooms, sliced
1/2 cup all-purpose flour
2 cups chicken broth
1 1/2 cups milk
2 large egg yolks
1/3 cup heavy cream

For the Main Dish

1 cup frozen peas
1 cup diced pimientos, drained
4 cups cooked chicken, chopped or shredded
Salt and pepper, to taste

For Serving

Cooked rice, pasta, toast, or biscuits

Cook Mode Prevent your screen from going dark

Instructions

Sauté Mushrooms: In a large saucepan, melt 1/2 cup salted butter over medium-high heat. Add the sliced mushrooms and cook for about 5 minutes, stirring occasionally, until softened and fragrant.
Make the Roux and Sauce Base: Stir in the all-purpose flour and cook for 1-2 minutes, stirring constantly, until the flour is fully incorporated and no dry spots remain. Gradually pour in the chicken broth and milk while stirring to avoid lumps. Bring the mixture to a boil, then reduce heat to low and simmer for about 3 minutes, until the sauce thickens.
Temper and Enrich the Sauce: In a small bowl, whisk together the egg yolks and heavy cream. Slowly whisk in about 1/2 cup of the hot sauce from the pan into the egg mixture to temper the eggs and prevent curdling. Pour the tempered mixture back into the saucepan, whisking continuously. Cook for an additional 2 minutes to thicken further.
Add Chicken and Vegetables: Stir in the frozen peas, diced pimientos, and cooked chicken. Continue cooking for 2-3 minutes until the peas are heated through and the chicken is hot. Taste and season with salt and pepper if desired.
Serve: Spoon the hot Chicken a la King mixture over your choice of cooked rice, pasta, toast, or biscuits. Serve immediately for best results.

Notes

Best served immediately over rice, pasta, toast, or biscuits for maximum creaminess.
You can use leftover cooked chicken or even rotisserie chicken for convenience.
Add more vegetables like bell peppers or carrots for extra flavor and nutrition.
Adjust thickness of the sauce by adding a bit more milk or chicken broth if needed.
Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently to avoid curdling the sauce.

Nutrition

Serving Size: 1 serving
Calories: 471 kcal
Sugar: 7 g
Sodium: 520 mg
Fat: 30 g
Saturated Fat: 16 g
Unsaturated Fat: 12 g
Trans Fat: 1 g
Carbohydrates: 18 g
Fiber: 3 g
Protein: 31 g
Cholesterol: 196 mg