INSTRUCTIONS
Melt the butter over medium-high heat in a large skillet or Dutch oven. Add the mushrooms and cook for several minutes. Then add the onion and green pepper, cooking until the veggies soften and the mushrooms brown.
Reduce the heat to medium-low and add the garlic and dry mustard. Sprinkle in the flour while continuing to stir. Cook and stir for about 2 minutes. Slowly pour in the chicken broth while stirring to combine. Simmer until thickened, stirring several times.
Reduce heat to low and stir in the half and half, peas, pimentos, and cooked Chicken. Continue cooking and stirring until everything is hot. If the mixture becomes too thick, add one-quarter cup of chicken broth at a time to reach the desired thickness. Serve over rice, noodles, toast, biscuits, or puff pastry shells.
Preparation Tips
- Take the time to brown the mushrooms. They taste better that way, and the dish is more visually appealing.
- Drain the pimentos well. You don’t want the juice they are packed in to flavor or color your dish.
- Frozen peas are best in this dish. They retain their color, shape, and flavor during the simmering process much better than canned or fresh.
- For a lower-fat version, cut the butter and cream in half. It will still be delicious, just not as rich.
- If the mixture becomes too thick, add one-quarter cup of chicken broth at a time until it reaches the desired thickness.
Storage and Reheat
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. They can be reheated in the microwave at reduced power or on the stovetop on low.
To freeze, first cool completely. Then, spoon into freezer bags. Lay the freezer bags in a single layer on rimmed baking sheets and place the sheet in the freezer. Once fully frozen, stack the bags up on their side in the freezer to save on space. Thaw in the fridge overnight.
Frequently Asked Questions
I like to use rotisserie chicken, which is available almost anywhere. You can pick them up at club warehouses, grocery stores, and nearly every Walmart.
However, you can use any baked, poached, or roasted Chicken. You can also use cooked skinless thigh and wing meat.
Once the dish is thoroughly cooled, pack it in freezer bags, removing as much air as possible. Lay flat on a baking sheet and freeze. Once fully frozen, stack as desired and freeze for up to 1 month.
To reheat, defrost in the refrigerator, remove from the bag, and place the contents in a saucepan on low. Stir frequently until the mixture reaches the desired temperature. Likewise, pour the contents into a microwaveable bowl and reheat in the microwave for 1-minute intervals at 50% power until the desired temperature.
This delectable Chicken a la King is the ultimate comfort food and a family favorite. If you love delicious, easy chicken recipes made in the same pot, then you must give this one a whirl.
Classic Chicken A La King Recipe
Ingredients
- 8 tablespoons butter ½ cup
- 8 ounces cremini mushrooms or white button mushrooms sliced
- 1 small yellow onion chopped
- 1 green bell pepper diced
- 2 cloves garlic minced
- ½ teaspoon dry mustard
- ½ cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup half and half
- 1 cup frozen peas
- 7 ounces diced pimentos well drained
- 3 cups cooked diced or shredded chicken
Instructions
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Melt butter over medium-high heat in a large pot or Dutch oven.
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Add the mushrooms and cook for 2-3 minutes. Add the onion and green pepper, cooking until the veggies soften and the mushrooms brown.
-
Reduce the heat to medium-low and add the garlic and dry mustard. Sprinkle in the flour while continuing to stir. Cook and stir for about 2 minutes. Slowly pour in the chicken broth while stirring to combine. Simmer until thickened.
-
-
Reduce heat to low and stir in the half and half, peas, pimentos, and cooked Chicken. Continue cooking and stirring until everything is hot. If the mixture becomes too thick, add one-quarter cup of chicken broth at a time to reach the desired thickness. Serve over rice, noodles, toast, biscuits, or puff pastry shells.
Notes
- Take the time to brown the mushrooms. They taste better that way, and the dish is more visually appealing.
- Drain the pimentos well. You don’t want the juice they are packed in to flavor or color your dish.
- Frozen peas are best in this dish. They retain their color, shape, and flavor during the simmering process much better than canned or fresh.
- For a lower-fat version, cut the butter and cream in half. It will still be delicious, just not as rich.
- If the mixture becomes too thick, add one-quarter cup of chicken broth at a time until it reaches the desired thickness.
