Description
A classic and comforting Chicken A La King recipe featuring tender chicken breast in a creamy mushroom sauce with peas and pimientos. Perfectly seasoned and served over noodles, biscuits, or toast for a hearty meal ready in just 20 minutes.
Ingredients
Scale
Main Ingredients
- 0.25 cup salted butter
- 8 oz baby bella mushrooms, sliced
- 0.50 cup all-purpose flour
- 0.50 teaspoon garlic powder
- 0.50 teaspoon onion powder
- Salt and pepper, to taste
- 1.50 cup chicken broth
- 1.50 cups whole milk
- 1 cup frozen peas
- 4 oz jar of pimientos, drained
- 4 cups diced cooked chicken breast
Instructions
- Sauté Mushrooms: In a large saucepan or skillet, melt the salted butter over medium heat. Add the sliced baby bella mushrooms and sauté them until they are softened and starting to brown, about 5-7 minutes.
- Create Roux: Sprinkle in the all-purpose flour, garlic powder, onion powder, salt, and pepper. Cook the mixture for 1-2 minutes longer, stirring constantly, to brown the flour and develop flavor.
- Add Liquids: Gradually pour in the whole milk and chicken broth while continuously whisking to avoid lumps. Continue whisking and cooking the sauce for 2-3 minutes until it thickens into a smooth, creamy consistency. Adjust seasoning with additional salt and pepper if needed.
- Combine Ingredients: Stir in the frozen peas, drained pimientos, and diced cooked chicken breast. Cook the mixture just until everything is heated through, about 3-4 minutes.
- Serve: Serve the Chicken A La King immediately over wide egg noodles, warm biscuits, or toasted bread for a comforting and satisfying meal.
Notes
- Use leftover cooked chicken or rotisserie chicken for convenience.
- Feel free to substitute baby bella mushrooms with white button mushrooms if preferred.
- The sauce can be thickened further by cooking a bit longer or adding a bit more flour during the roux step.
- For a lighter version, use low-fat milk instead of whole milk.
- Serve with your choice of starch like rice or mashed potatoes for variety.
