Easy and elegant chicken dish.  It's a great way to use leftover chicken or turkey.  Green pepper and red pimientos make this a pretty dish to serve at Christmas or anytime.  Serve over cooked rice, toast, or noodles.  Can be made ahead and reheated.

Chicken a la King I

green bell pepper, chopped

butter

all-purpose flour

salt

black pepper

chicken bouillon powder

milk

water

chicken breast halves, chopped

pimento

Cook and stir drained mushrooms and green pepper in butter or margarine over medium heat for 5 minutes.  Remove from heat.


Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly.  Remove from heat.


Stir in instant bouillon, milk, water, and reserved mushroom liquid.  Heat to boiling, stirring constantly.  Boil and stir for 1 minute.


Stir in chicken and pimiento.  Heat through.


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!

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.

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!!!!!

This is a super recipe...I did how-ever  not put in the green-peppers,I added an onion chopped instead..and I must say  every-one that I have made   taste this  always  wants   more.....plus the fact that it is a very easy dish to make is an added bonus.......

I made this recipe and my husband and I love it. The only thing I changed was that I substituted chicken broth for the water and it was excellent!

Yes this has always been a long-time family favorite of ours. I omitting the chopped pimento's & bell peppers and adding peas & carrots. I also used bouillon cubes instead of powder. I served this over buttermilk biscuits. Yummy!

My fiance and I LOVED this dish!  It was so yummy.  We used fresh mushrooms, but added a little chicken broth before the flour mixture for moisture and again at the end with the milk mixture in place of the reserve mushroom liquid.  Served over mashed potatoes, it was a SMASH!  Thanks!

This is really bland.  I think I'd rather use a recipe that has cream of mushroom soup instead of flour.  I had to double up on pepper just to give it some flavor.  I doubt I'll use this one again.

I used mixed veggies (carrot peas corn) instead of the peppers. I also dissolved the bouillon in the prescribed amount of water. Great dish a hit for all concerned. Will definitely make it again.

See how to make a creamy chicken a la king that’s ready in no time.

chicken a la king i

Servings: 7

Cost: $5.65 /serving

Author : Colleen B. Smith

Ingredients

Instructions

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