Chicken à la King Recipe

I have made this recipe for years but instead of the bell peppers I use small baby peas. If you use the frozen variety you don't even need to defrost, just place in mixture at the time you add the chicken. I serve on Puff Pastry Shells which you can find in the frozen food section of you supermarket. I have also served on chow mein noodles or toast points. This recipe freezes well as it makes plenty and can be defrosted on the stovetop or in the microwave. Thanks for sharing.

I was never a fan of Chicken A La King but my husband asked me to try making it. I added 2 T. dry sherry and used all chicken broth in place of the water. I also used evaporated milk for the milk. My husband doesn't like chicken breasts so I used boneless chicken thighs and I'm telling you all... it was fantastic!!! We truly loved this dish and it will be a regular on my weeknight table. Not only does it taste wonderful, comforting and homey, it's easy and quick! Thank you Colleen!

Great recipe. I made some modifications to suit our tastes though. I added an 1/2 a cube of boullion(on top of what was called for) as it seemed to need that extra boost, also I left out the peppers and pimentos and added a cup of peas the last minute or so of cooking. WONDERFUL!!!!!

I used to eat this as a kid and my mom loved it. I remember always loving it myself. We used to get it in the boil in bags pre made, so the first time my mom asked me to make it I had to search for recipes and it wasn’t that popular at the time. It was one of the last things she asked me to make her before she passed. So it’s sentimental for me. I don’t use green bell pepper but I use red bell pepper because that is what pimentos are, and I use peas for the green.

My husband and I really liked this dish. I used chicken broth instead of water and bouillon. I also added 2T. of cooking sherry and used fresh mushrooms. I served on biscuits.

This is a good basic recipe but needs more flavor. I used all ingredients as listed with additional seasoning of onion powder, garlic salt, celery salt, thyme, white pepper and a pinch of cayenne. I also reduced the flour to 1/4 cup and added a minced garlic clove and 1/2 cup chopped onions and a 1/2 cup fresh peas and it turned out great.

I saw the video for this on YouTube and she made it look so good so I saved it to my Favorites. I made the 2x recipe. Its a keeper, I will make this again! I used a Costco rotisserie chicken to save on some of the cooking time. I added 1 medium red onion diced & doubled the black pepper (I really like black pepper). I didn't have the pimentos so I skipped that. Some of my green pepper was turning red so it gave it a little more color. To save cooking time again, I served it over toasted bread. I toasted it to dark brown so it would still have some crunch after the sauce was poured over it. The crunch of the bread made for a nice contrasting texture. I have lots of leftovers so I will try it over noodles and/or rice next.

My husband and I both loved it. I did add some garlic powder; I added 1 1/2 tbls. of better than boullion chicken paste. We put it over buttermilk biscuts.

This recipe is quick and delicious! I used fresh mushrooms and just cooked chicken since it's what we have on hand, and nothing needed to change! If you're cooking noodles for it, I highly recommend using some of the noodle water in place of the mushroom water though. I also added a splash of white wine (Sauvignon Blanc) and a teaspoon or so of Korean pepper flake it elevated the whole dish! I'm always doctoring things though, so don't mind me lol

I brought a rotisserie chicken and used cream of mushroom I also added frozen peas and carrots It was delicious

Quick, satisfying, and easy to make.

My dad always added a half cup or so of Parmesan cheese to his chicken ala King. Adds a little more flavor

I had to make some changes. Added garlic powder, 1 family sized can of condensed mushroom soup and left out the milk. Also added 1 pkg of sliced baby portabello mushrooms. Left out the green bell peppers also, but did add some green onion when it was finished. Also added a pinch of celery seed.

Add fresh garlic when cooking the vegetables, and some smoked paprika to the chicken. I used baby marrows (courgettes) and green beans instead of peppers. Add some fresh cream too.

I had never had chicken a la king and my husband had only had the frozen pouches. I saw Nicole make this on the all recipes you tube channel. Knowing she never fails me, I gave this a shot and I'm so glad I did. The only thing I did was cut the recipe in half since it's just the two of us, otherwise I followed it exactly, nothing substituted, nothing added. Served it over egg noodles as pictured. It was delicious! My husband ate two full plates!!! I will definitely be making this again.

We cannot stand canned mushrooms ( easy fix) I sliced 2 cups worth and sauteed them in the same pan added 3 cloves of minced garlic, 1 sliced celery rib, left out the pimento and added a half cup of diced red pepper. Garnished with a sprinkle of dill weed. I always use better than bouillon chicken flavor.

love this recipe. for ease, I will sometimes use canned chicken. I also will sub chicken stock for the hot water / bouillon combo. It's so good, both my picky kids love this dish!!

I added some chopped, parboiled asparagus to the mixture along with the chicken. It was delicious!

I added peas and carrots. Didn't have mushrooms. And a splatter of Woostershire sauce. Delicious Served over biscuits

Instead of water and bullion I used chicken broth. Frozen mixed veg instead of mushroom and pimento. Corn starch for flour and chicken tenders. It's what I had on hand.