This classic dish is all about hearty, creamy comfort food goodness. It prepares quickly using pre-cooked chicken, making it perfect for those busy evenings when you need to get dinner on the table quickly. Traditionally you serve it over something, but what you serve it over is a matter of personal preference. It goes great on rice, pasta, toast or biscuits. The options are all delicious so the choice is yours!
If you can’t get enough of Creamy Chicken recipes, try our Creamy Chicken Soup, our Southern Style Chicken and Dumplings, or our White Chili Chicken.
Because our recipe
- The smoothest, most luxurious sauce that can easily be made from scratch.
- It uses pre-cooked chicken and is ready to eat in about 30 minutes.
- Serve it over rice, pasta, toast or biscuits for comfort food heaven!
Chicken a la King was popular in the 1950s and 1960s. It’s one of those recipes you might have enjoyed at grandma’s house, with a scent that brings back fond childhood memories. It may be a vintage dish, but it’s more current than ever for an easy-to-prepare dinner that the whole family will enjoy.
Notes on ingredients
- Mushrooms: Both white and cremini work here. Slice them yourself or purchase the pre-sliced option to save time.
- Chicken broth: If possible, use low-sodium broth to best control salt content and flavor. You can always add salt to taste which tends to work better.
Milk: Whole or 2% milk is preferable. - Egg yolks: Be sure to thin them slowly with the hot sauce to prevent them from tearing.
- Heavy cream: You can substitute half-and-half, but the sauce won’t be as thick.
- Frozen peas: No need to defrost; they will heat up quickly in the sauce.
- Diced Peppers: You can find them in jars, usually near the pickles and olives in the supermarket. Make sure you drain them well.
- Chicken: You have a variety of options: freshly baked, leftover, shredded, canned, or even rotisserie chicken all work great.
Precooked Chicken Options
When a recipe calls for pre-cooked chicken, there are several great options. You can use leftover chicken, but depending on the seasonings and flavors added, that doesn’t always work. Here are some other simple options:
Rotisserie chicken – Many American grocery stores sell cooked rotisserie chickens that you can purchase and shred. Many stores now offer pre-shredded and packaged rotisserie chicken too!
Frozen cooked chicken – check the freezer section of your grocery store for pre-cooked chicken strips and pieces.
Cook your chicken – place the chicken breasts in a lightly greased 9×13 pan. Season with salt and pepper. Bake at 350 degrees for 25-30 minutes until cooked through. Cut into small pieces and use immediately or freeze for later use.
Boil your chicken – place the chicken breasts in a large pot filled with boiling water or chicken broth. Boil 15 minutes, until chicken is cooked. Chop or mince.
Quick pan-fried chicken – Heat a large, heavy skillet over medium-high heat. Add 1 tablespoon vegetable oil. Place the chicken breasts in the pan. Season with salt and pepper. Cook 5 to 7 minutes per side.
Temper the egg yolks
Tempering egg yolks ensures that the yolks do not curdle or cook (creating scrambled egg chunks) when added to the hot pan with simmering sauce. To temper egg yolks, simply add a scoop (about 1/2 cup) of the sauce mixture to the bowl of egg yolk and cream mixture. Stir lightly and then quickly add the entire egg yolk mixture to the hot pan stirring quickly but gently.
Tuna pie
Over the years, many have replaced the chicken in Chicken a la King with tuna, creating a delicious twist that seafood lovers will enjoy. To make King-style tuna, simply replace the chicken in this recipe with about 4 cups of tuna. Just make sure you use high quality tuna for the best flavor!
Instructions for storage and heating
Refrigerate leftovers in an airtight container for 3-4 days.
Freeze any remaining portions into freezer-safe containers or freezer bags, once the dish has cooled. Store frozen for up to 1 month and thaw in the refrigerator overnight.
Heat Microwave portions on high in 30-second intervals, stirring in between, or heat in a skillet over medium-low heat until thoroughly heated.
