This classic dish is all about hearty, creamy comfort food deliciousness. It comes together quickly using pre-cooked chicken, making it perfect for those busy nights when you need a quick dinner on the table. Traditionally you serve it on something, but what you serve it on is a matter of personal preference. It goes great on rice, pasta, toast or biscuits. The options are all delicious so the choice is up to you!
If you can't get enough of creamy chicken recipes, try ours Creamy Chicken Soupour Southern Style Chicken and Dumplings or us White Chicken Chili.
Why our recipe?
- The most velvety, luxurious sauce that can easily be made from scratch.
- Uses pre-cooked chicken and is ready to eat in about 30 minutes.
- Serve it over rice, pasta, toast or biscuits for comfort food heaven!
Chicken a la King was popular in the 50s and 60s. This is one of those recipes you enjoyed at grandma's house, a flavor that brings back childhood memories. It may be a vintage dish, but this easy-to-make dinner that the whole family will love is as relevant as ever.
Material notes
- mushroom: Here either white or cremini works. Slice them yourself or buy a pre-cut option to save time
- Chicken broth: Use low sodium broth if you can control salt content and flavor. You can always add salt to taste which works better.
the milk: Whole milk or 2% is preferred. - Egg yolk: Temper them slowly with hot sauce to prevent scratching.
- heavy cream: You can substitute half and half, but the sauce won't be as thick.
- Frozen beans: Do not melt; They'll heat through quickly in the sauce.
- chopped pepper: You can find them jerky, usually near the pickles and olives in the grocery store. Be sure to drain them well.
- Chicken: You have a variety of options – freshly baked, leftovers, shredded chicken, and even shredded chicken.
Pre-cooked chicken option
When a recipe calls for pre-cooked chicken, there are several great options. You can use leftover chicken, but depending on the added seasonings and flavors, it doesn't always work. Here are some other simple options:
Rotisserie Chicken – Many American grocery stores sell cooked rotisserie chicken that you can buy and slice. Many stores now offer pre-shredded and packaged rotisserie chickens too!
Frozen cooked chicken – Check the freezer section of your grocery store for pre-cooked chicken strips and chunks.
Bake your own chicken – Place chicken breasts in a lightly greased 9×13 pan. Season with salt and pepper. Bake at 350 degrees for 25 to 30 minutes until cooked through. Cut into pieces and use immediately or freeze for later use.
Boil your own chicken – Place chicken breasts in a large pot of boiling water or chicken broth. Simmer for 15 minutes until the chicken is cooked through. Slice or cut.
Quick Skillet Chicken – Heat a large heavy skillet over medium-high heat. Add 1 tablespoon vegetable oil. Place the chicken breasts in the skillet. Season with salt and pepper. Cook for 5 to 7 minutes per side.
Tempering egg yolks
Tempering egg yolks ensures that the yolks will not curdle and cook (creating scrambled egg pieces) when added to a hot pan of simmering sauce. To temper your egg yolks, add a scoop (about 1/2 cup) of the sauce mixture to the bowl of your egg yolk and heavy cream mixture. Give it a light stir and then add the whole egg yolk mixture to your hot pan while stirring quickly but gently.
Tuna Twist
Over the years, many have swapped the chicken a la king for tuna, creating a delicious twist that seafood lovers will enjoy. To make the tuna a la king, substitute about 4 cups of tuna for the chicken in this recipe. Just be sure to use high quality tuna for the best taste!
Storage and reheating instructions
Keep in fridge Leftovers for 3-4 days in an airtight container.
to freeze Once the dish has cooled, transfer any leftovers to a freezer-safe container or freezer bag. Keep frozen for up to 1 month and thaw overnight in the refrigerator.
Reheat Microwave in 30-second intervals, stirring between portions, or heat in a pan over low-medium heat until thoroughly warmed.
