Chicken à la King Recipe
This Chicken à la King recipe features tender cooked chicken, mushrooms, bell peppers, and pimientos in a rich, creamy sauce—perfect for serving over toast, rice, or noodles. An elegant and satisfying dish made in just 30 minutes.
7 Servings
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
To adapt this recipe for a gluten-free diet, replace the all-purpose flour with a gluten-free flour blend designed for thickening sauces. Additionally, ensure your chicken bouillon powder is certified gluten-free, as some varieties may contain wheat derivatives. Serve the finished dish over gluten-free bread, rice, or pasta.