I’ve only ever had Chicken a la King frozen from the Stouffer’s box and I love it—so I figured if I made it myself, I would like it even more. This recipe is comfort food at it’s finest, there’s something about creamy chicken over rice that is always good, no matter how it’s prepared.
Enjoy this on a cool night with a big glass of red wine and you won’t be disappointed.
Chicken a la King
- 1 package of chicken breasts, cooked then diced
- 1/4 cup butter
- 1 green pepper, diced
- 3 carrots, peeled and diced
- 1 package of sliced mushrooms
- 3/4 cup of frozen peas
- 3 shallots, diced
- 3 stalks of celery, diced
- 1 small jar of pimentos
- 6 tbsp. of flour
- 3 cups of chicken stock
- 3/4 cup half & half
- 1 tsp. salt
- 1 tsp. pepper
- White rice
1. Melt butter in skillet and saute shallots, celery, carrots, and green peppers over medium heat until soft. About 5-7 minutes.
2. Slowly add the flour to the sauteed veggies. Stir constantly while you add the flour and be careful not to let it burn on the bottom of the pan. If you have a bottle of wine handy and want to save the brown bits from the pan, pour some wine in the hot pan and scrape.
3. Add the chicken stock slowly and stir. I was surprised by how it immediately turned into the color I was looking for sans cream. So if you’re cutting calories, you could skip the cream entirely and you will still get the same look, just minus a little delicious creaminess.
4. Add the half & half and let the sauce simmer for 20-30 minutes. Stir frequently.
5. Cube the cooked chicken. To cook the chicken: I simply boiled it with scraps from the onion and celery I chopped, a whole peeled garlic clove, salt, and whole peppercorns. Let the chicken boil for 15 minutes, until it is cooked all the way through.
6. Saute the mushrooms in a little bit of butter.
7. Add the cooked chicken, mushrooms, frozen peas, and pimentos to the sauce. Let everything cook through for a few minutes and then garnish with chopped chives and parsley.
8. Serve hot over white rice, toast, or buttered noodles.