Chicken A La King

Chicken A La King

13 reviews, 4.6 star(s). 92% would make again

Ready in 45 minutes

Really good for leftover chicken, and even kids love it.


1/2 cup Butter
1 small Bell pepper; chopped
4 ounces Mushroom; can OR 1-cup chopped
1 teaspoon Garlic
1/2 cup Flour
1/2 teaspoon Salt
1/2 teaspoon Pepper
1 1/2 cups milk
1 1/4 cups Broth
2 cups Chicken; cut up bite-size
1 2-oz jar Pimientos
1 cup Peas
1/2 teaspoon Salt
1/4 teaspoon Pepper
bread triangles; Toasted

Original recipe makes 4 Servings



Heat butter in 3-qt saucepan over medium high. Cook pepper, garlic, and mushrooms 3 mins, stirring occasionally. Stir in flour, salt, and pepper. Cook over medium heat, stirring constantly until bubbly, remove from heat. Stir in milk, broth and reserved mushroom liquid (if you use fresh mushrooms, add another 1/4 c broth). Add peas and salt and pepper. Heat to boiling, stirring constantly. Boil and stir one minute. Stir in chicken and pimientos. Heat through. Serve over toast.

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Calories Per Serving: 575 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Chicken a La King

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stevemur stevemur

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This is just absolutely delicious....has become a staple in my home....thank you so much for sharing!!!!!
laura_r_maiuri 1y ago

Very Good Family loved it
SomeRandomGuy 1y ago

The ingredients are no longer posted. Can u repost them? I love this recipe and want to make it again!
Jennieo33 2y ago

Good "as is" or as a flexible base to adapt to ones taste.
blandon1 2y ago

This is delicious and so easy to make!
Jennieo33 3y ago

This was delicious!! I've made it 5x I added more mushrooms and carets to mine! Absolutely amazing!
alexandrameyer 3y ago

It was good. My husband said 'that sounds disgusting"... but he loved it! Kids liked it too.
brattycake 3y ago

This recipe was very good. I made a few changes, however, this was a good base. I added sage, rosemary, mejoram, thyme, a bay leaf, garlic powder, and a dash of nutmeg to the water that I boiled the chicken in. This is the same broth i used in the other part of the recipe. I omitted the green pepper and pimientos and added celery and onions to the mushrooms to cook. Instead of adding more salt to the mix with the chicken, I added about a 1/2 tsp of chicken boullion. I tosted sourdough toast and buttered it then served the mixture over two slices of buttered sourdogh toast. Yummy!!!
Bvanhoogten 4y ago

Nice recipe. This dish was very tasty and made for a great meal.
TwylaCooks 4y ago

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