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Chicken a la King

August 26, 2009 by Louise

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Chicken a la king is made with chicken, butter, mushrooms and a few other ingredients. This easy recipe will allow you to rustle up a scrumptious dinner – which can be served with rice and perhaps a fresh side salad – in no time at all.

 

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Chicken a la King


  • Author: Caroline Hastings-Brown
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Description


A comforting, creamy family dinner recipe, always a favourite with the kids!


Ingredients

  • 375g left over chicken or 4 cooked chicken joints
  • 1 green pepper – halved, deseeded and shredded
  • 1 cup button mushrooms, trimmed and sliced
  • 1 rounded tbsp of flour (Maizena)
  • 60g butter
  • 150ml milk
  • 1 tsp salt
  • freshly milled black pepper
  • 150ml cream
  • 250ml chicken stock

Instructions

  1. Remove any skin and bones and cut the chicken flesh into chunky pieces.
  2. Melt the butter in a frying pan.
  3. Add the prepared green pepper and sauté gently for five minutes to soften.
  4. Add the sliced mushrooms and fry for a further few minutes.
  5. Draw the pan off the heat and stir in the flour.
  6. Gradually stir in chicken stock and then the milk.
  7. Replace the pan over the heat and cook until the mixture thickens and comes to the boil, stirring all the time.
  8. Add the cream and stir through.
  9. Season with salt and pepper.
  10. Add the pieces of chicken and heat through gently.

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Filed Under: Main Meals Tagged With: best chicken al la king recipe, chicken a la king, easy chicken a la king recipe, easy recipe

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Reader Interactions

Comments

  1. Leanie

    June 23, 2011 at 8:40 am

    When does the cream go in,no mention is made of it in the method?

    • Louise

      July 4, 2011 at 11:43 am

      Hi Leanie, thanks for picking this up, you can stir it in at the end and heat through.

      • Kaylee

        July 6, 2016 at 1:25 pm

        What flour do I use?

  2. Fionn

    June 30, 2011 at 2:54 pm

    I used this recipe as a pie filling – extraordinarily good 🙂 yum, yum

  3. bongi

    October 13, 2011 at 1:53 pm

    hi! Wat type of cream should i use?

    • Louise

      July 4, 2012 at 10:44 am

      Use cooking cream – long-life or fresh is fine.

  4. Juanita

    October 18, 2011 at 7:16 pm

    Dear Leanie – point 8 says -Add the cream and stir through.

    to Fionn – I will certainly try it as a pie filling

    And Louise – THANK YOU for this recipe – Lovely!!!! I made it with Jasmine rice and both my children ate their whole portion.

  5. Candice Gain

    October 21, 2011 at 2:53 pm

    Made this last night for my husband and MIL and they loved it! I left the milk out and used 250ml of fresh cream…Delicious!

  6. Ronnie

    November 2, 2011 at 9:19 am

    The first time i made this i used the salt as recommended – thought it was nice but just a bit salty (using the bacon and chicken stock). The second time i made it i left out the salt completely – WOW!!! what a difference – it was absolutely delectable!! Definate 5 stars!!

  7. Kim

    November 17, 2011 at 10:55 pm

    This is great in baked puff pastry shells like the one’s Pepperidge Farm’s make. Just fill them until they are running over. It makes a nice presentation.

  8. Casey

    December 12, 2011 at 9:44 pm

    Wow! This meal was sooo delicious! I recommend pairing it with basmati rice. Mmmm 🙂

    • sumit

      September 5, 2016 at 10:35 pm

      Thanks

  9. Nozipho Maseko

    January 14, 2012 at 6:32 pm

    I tried the recipe and everyone who ate it could not stop appreciating the meal. Thanks for the tasteful and easy recipe. Will do it in the near future.

  10. anand

    March 9, 2012 at 7:42 pm

    What type of cream must I uses

    • Louise

      July 3, 2012 at 12:02 pm

      Cooking cream – buy from the supermarket.

  11. Ruth Cameron

    July 5, 2012 at 11:59 am

    I think there is too much sauce for the Chicken A la king. It is more like soup. Very nice but maybe we need to use our disgression how much liquid

  12. Ellie

    July 10, 2012 at 12:14 am

    I agree with Ruth – this is way too much sauce. Is there a reason why we are using milk and cream? Is it best with only cream?

    • SF

      October 9, 2015 at 2:03 pm

      Try the following : Follow recipe and try the following changes: no milk only cream, use w/wine to taste, not to much liquid, replace peppers with 3 x leeks & halve onion, add Dijon mustard 3-4 tbs, 1 tbs English mustard…BIG BROWN MUSHROOMS CUT ALSO WORKS WELL! DELISH!

  13. Ellie

    July 10, 2012 at 12:16 am

    what if we added Dijon mustard? thoughts?

    • Louise

      July 12, 2012 at 9:50 am

      I’ve never tried adding mustard to a chicken a la king…let me know the outcome please if you do try it.

  14. Sherrol

    July 10, 2012 at 12:46 pm

    Is milled black pepper the same as the ordinary black pepper, what is the difference between the two.

  15. Katherine

    July 24, 2012 at 12:22 pm

    A dash of nutmeg also adds a lovely dimension to the chicken ala king recipe

  16. Ellie

    July 28, 2012 at 11:40 pm

    Louise, I added Dijon, and it was wonderful…gave it just enough of an oomph without completely changing the taste. I added it to the butter, before adding the chicken and vegetables…I also stirred a bit into the cream sauce, while it was simmering. I would highly recommend it 🙂

  17. serena

    August 1, 2012 at 3:50 pm

    Lovely easy recipe!

  18. AsSeenonTVProducts

    January 8, 2013 at 5:25 pm

    Awesome recipe, love it!

  19. Ariel

    January 26, 2013 at 3:22 pm

    very nice food

  20. goodie

    February 3, 2013 at 5:05 pm

    Great recipe,easy to make and tasty.

  21. Tracey-Lee

    September 10, 2015 at 10:59 am

    The simplest and The best chicken a la king recipe I have tried! Thank you!

  22. Candy

    December 5, 2016 at 5:54 pm

    I added bacon, as I do to every chicken dish I make, and it is one of my favorite winter meals. I live in China, and my Chinese friends love this dish.

  23. Charles

    February 10, 2017 at 2:48 pm

    Definitely trying this recipe for supper. Sounds simple and quick.

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