Chicken a la King

  • Author: Caroline Hastings-Brown


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


  • 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


  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.