Creamy chicken, mushrooms, green bell peppers, and pimientos make this comforting Chicken à la King Recipe easy and perfect for leftovers.
Let me paint the picture: it was cold, like “the heat’s on but I’m still wearing socks to bed” kind of cold. I had leftover rotisserie chicken, a bell pepper that was starting to wrinkle a little, and exactly zero desire to cook something complicated. You know those nights? When even scrolling through takeout options feels like too much effort?
That’s when this Chicken à la King Recipe basically fell into my lap. I remembered it from years ago—my mom used to make it after Thanksgiving, usually while humming something jazzy and wearing one of those old-school aprons that had actual lace. Hers was always served on toast, and I remember thinking, “Wow, toast can be fancy?”
Anyway, I gave it a try with what I had, fully expecting a solid 6/10. But y’all… it was a 10. Creamy, comforting, a little retro in the best way. My kid called it “chicken gravy over carbs,” and honestly, she wasn’t wrong. It felt like a warm hug in a bowl. And from then on, this one became a regular in our kitchen—especially when I’m winging it with leftovers and praying for something edible.
Why You’ll Love This Chicken à la King Recipe?
I’m not gonna lie—when you say “Chicken à la King Recipe” out loud, it does sound like something from a 1960s church potluck or a black-and-white cookbook. But the magic? It’s all in how easy and weirdly satisfying it is.
-
You can whip it up in 30 minutes flat.
-
It turns random leftover chicken or turkey into a legit creamy dinner.
-
The pimientos and peppers add pops of color that make it look fancy—even if you’re in pajamas.
-
It reheats like a dream (hello, meal prep MVP).
-
And it’s one of those meals that makes people ask, “Wait… did you make this from scratch?”
Also, something about serving it over toast, rice, or noodles just feels… homey. I don’t know. It’s not trying too hard. It’s not quinoa salad. It’s not sheet pan salmon with a tahini drizzle. It’s comfort, plain and simple.
Ingredient Notes:
This recipe is all about simple ingredients doing the most. And the best part? You probably have most of this stuff already.
-
Butter – I mean, it’s butter. It’s the start of all good things.
-
Mushrooms – I use canned because they’re easy and the liquid is gold. But hey, you do you. Fresh mushrooms work too.
-
Green Bell Pepper – Adds a bit of crunch and color. The green kind of gives it a vintage vibe, you know?
-
Flour – Helps thicken the sauce into that creamy goodness you came here for.
-
Salt & Pepper – Obvious, but don’t forget them.
-
Milk + Hot Water + Chicken Bouillon – This is the backbone of the sauce. Bouillon adds a deep flavor punch with very little effort.
-
Cooked Chicken (or Turkey) – Leftover rotisserie works like a charm. Even canned chicken in a pinch.
-
Pimentos – They’re cute, they’re red, and they brighten up the dish. No pimentos? Use jarred roasted red peppers. I’ve done it. Nobody complained.
Real talk: The first time I made this, I forgot the pimentos. It still slapped.
How To Make Chicken à la King?
You don’t need a culinary degree for this. You just need a big skillet and something to stir with.
Step 1. Sauté the Good Stuff
Melt butter in a big ol’ skillet over medium heat. Toss in the mushrooms and chopped bell pepper. Let it sizzle for about 5 minutes while you pretend you’re on a cooking show.
Step 2. Make It Thick
Drop the heat a little. Stir in the flour, salt, and pepper. Keep stirring until it’s a bit bubbly—this is your “roux,” but don’t let the French word scare you. It’s just butter and flour doing a little dance.
Step 3. Pour and Stir (and Stir Some More)
Now comes the milk, hot water, bouillon, and that mushroom liquid you wisely saved earlier. Turn the heat up and keep stirring until it starts to boil. Let it bubble for about a minute—this helps the sauce thicken up into that dreamy texture we’re after.
Want To Save This Recipe?
Step 4. Add Chicken & Pimentos
Toss in the chopped chicken and pimentos. Give it all a good stir and let it warm through. It’ll smell so good you’ll want to eat it straight out of the pan. And no judgment if you do.
Step 5. Serve It Your Way
Ladle this creamy deliciousness over toast, rice, egg noodles… I’ve even tried it over mashed potatoes. Look, I was hungry. It worked.
Storage Options:
I won’t lie—sometimes we eat the whole thing in one night. But when we do have leftovers, here’s how I keep them happy:
-
In the Fridge: Airtight container, 3–4 days. Reheat gently with a splash of milk to loosen it back up.
-
In the Freezer: You can freeze it, but the texture might shift a bit. If you’re okay with that, go for it. Just give it a good stir when reheating.
Side note: It actually tastes better the next day. Like chili or revenge.
Variations and Substitutions:
I’ve played with this recipe a lot. Sometimes because I wanted to. Sometimes because I had no choice. Here are some easy switches:
-
Turkey instead of chicken – Thanksgiving leftovers = instant win.
-
Red or yellow bell peppers – They’re sweeter and just as pretty.
-
Fresh mushrooms – Totally fine. Just cook ’em longer.
-
Add frozen peas or carrots – Sneaky veggie boost.
-
Dairy-free version – Use plant milk and vegan butter. Still delicious. Still comforting.
What to Serve with Chicken à la King?
Think cozy. Think carbs. Think comfort food energy.
-
Buttered toast – The classic move. Don’t skip this.
-
Biscuits – If you’ve got the time, it’s chef’s kiss.
-
Rice or egg noodles – Hearty, simple, perfect.
-
Steamed veggies – Broccoli or green beans are my go-to. Balance is key, right?
-
A crunchy green salad – You know, for that I’m kind of healthy flex.
Frequently Asked Questions:
Can I make this ahead?
Yes! Honestly, it’s one of those dishes that tastes even better the next day. Just warm it up slowly and add a little milk if it’s too thick.
No pimentos—what now?
Don’t panic. Use roasted red peppers or skip them entirely. It’s not a dealbreaker.
Is canned chicken okay?
It’s fine. It’s not my first choice, but it works. I’ve used it on rough grocery weeks, and nobody noticed.
This Chicken à la King Recipe isn’t flashy or trendy. It’s not Instagram bait. But it is the kind of meal that reminds you why we love cooking in the first place. It’s warm, it’s filling, and it brings people to the table—even if the table is cluttered and you’re eating off mismatched plates.
Give it a try next time you’ve got leftover chicken, a bell pepper that’s hanging on for dear life, and no plan. Trust me—you’ll be glad you did.
Ever made Chicken à la King before? Got your own spin on it?
I’d seriously love to hear. Leave a comment or send me a pic. Let’s swap stories—and maybe recipes, too.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chicken à la King Recipe
Ingredients
- ½ cup unsalted butter
- 1 4.5 oz can mushrooms, drained, liquid reserved
- 1 green bell pepper chopped
- ½ cup all-purpose flour
- 1 tsp salt
- ¼ tsp ground black pepper
- 1½ cups whole milk
- 1¼ cups hot water
- 1½ tsp chicken bouillon powder
- 4 cooked boneless skinless chicken breast halves, chopped
- 4 oz chopped pimiento
Instructions
Prepare the vegetables:
- In a large skillet over medium heat, melt the butter. Add the drained mushrooms and chopped green bell pepper. Cook for approximately 5 minutes, stirring occasionally, until the vegetables are tender and fragrant.
Incorporate the dry ingredients:
- Reduce the heat to low. Stir in the flour, salt, and black pepper until the mixture forms a smooth, bubbly base. This step helps create a roux that will thicken the sauce.
Create the sauce:
- Gradually add the milk, hot water, chicken bouillon powder, and the reserved mushroom liquid to the skillet. Increase the heat to medium-high, stirring continuously. Bring the mixture to a boil and continue to cook, stirring constantly, for 1 minute, or until the sauce has thickened.
Add chicken and pimientos:
- Stir in the chopped cooked chicken and chopped pimientos. Reduce heat to low and allow the mixture to heat through for several minutes, stirring occasionally to ensure even distribution of ingredients.
Serve:
- Remove from heat and serve immediately over toast, cooked rice, or egg noodles, according to preference.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
