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Chicken A La King

This Easy Chicken A La King Dinner is pure comfort in a skillet, featuring a creamy sauce with mushrooms, onions, chicken, and optionally served over biscuits, rice, or egg noodles.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the sauce
  • 1/2 cup unsalted butter Use salted butter if unsalted is not available, reducing additional salt.
  • 8 oz white mushrooms, sliced Cremini mushrooms can be used for a deeper flavor.
  • 1 small yellow onion, diced Sweet onion can be a substitute for a milder taste.
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp kosher salt Adjust based on butter used.
  • 1/2 cup all-purpose flour
  • 2 cups chicken stock Chicken broth can be used if stock is not available.
  • 1 cup half-and-half Whole milk can be used for a lighter sauce.
  • 1 cup frozen petite peas
  • 1/2 cup jarred diced pimentos, drained and chopped Can substitute with finely chopped sautéed red bell pepper.
  • 3 cups cooked shredded chicken Rotisserie or leftover roast chicken works well.
For serving
  • 8 pieces warm baked biscuits Or serve with rice or egg noodles.
  • 4 cups hot cooked rice
  • 8 oz cooked egg noodles
  • to taste chopped fresh parsley Optional for garnish.

Method
 

Cooking the base
  1. Melt the butter in a 12-inch skillet over medium-high heat. Add the mushrooms and onion, and cook for about 5 minutes, stirring often, until they soften and most of the mushroom liquid cooks off.
Seasoning
  1. Stir in the garlic powder, black pepper, and kosher salt. Allow the seasoning to blend into the butter and vegetables.
Making the roux
  1. Sprinkle in the flour and stir until it forms a paste. Cook for 2 minutes, stirring constantly, to remove the raw flour taste.
Thickening the sauce
  1. Slowly pour in the chicken stock and half-and-half, stirring constantly to keep the sauce smooth. Reduce heat to low and cook, stirring often, for about 5 minutes until the sauce thickens.
Final steps
  1. Stir in the peas, pimentos, and shredded chicken. Cook for about 3 minutes until the peas are hot and the chicken is warmed through.
Serving
  1. Spoon the chicken a la king over the warm biscuits, rice, or egg noodles. Optionally, garnish with chopped fresh parsley.

Notes

Store leftovers in an airtight container for up to 4 days. Freeze for up to 2 months. Reheat slowly over low heat, adding stock or milk if needed.