DELICIOUS CHICKEN A LA KING RECIPE

 

DELICIOUS CHICKEN A LA KING RECIPE

Chicken a la King: A Cozy, Quick, and Easy Delight

Chicken a la King is a tasty mix of soft chicken, mushrooms, onions, peas, green peppers, and pimentos bathed in a creamy sauce. Enjoy it over rice, egg noodles, toast, or puff pastry shells. This delightful recipe is a breeze to make, especially with baked rotisserie chicken.

Comfort on a Plate

Chicken a la King holds a special place in my heart as a favorite comfort food. It takes me back to the wonderful times I shared one-pot meals with my siblings. Food has a magical way of bringing back memories. This dish is not just a meal; it's a warm and satisfying experience. Quick to prepare, it's an ideal choice for busy weeknights. While the recipe suggests using baked rotisserie chicken, any leftover chicken works just as well. Rotisserie chicken is readily available at club warehouses and most grocery stores, and leftovers can be reheated swiftly on the stovetop.

Understanding Chicken a la King

Chicken a la King is a creamy and comforting one-pot dish featuring chicken, mushrooms, peas, onions, green bell peppers, and pimientos. It's a classic that's typically enjoyed over rice, noodles, toast, biscuits, or puff pastry shells. For a tasty twist, you can replace the chicken with cooked tuna or salmon.

Creating Chicken a la King - Step by Step

1. Melt the Butter: Heat butter in a large skillet or Dutch oven over medium-high heat.
2. Saute the Mushrooms: Add mushrooms and cook for several minutes until they brown.
3. Add Onion and Green Pepper: Incorporate onion and green pepper, cooking until veggies soften.
4. Infuse Flavor: Reduce heat to medium-low, add garlic and dry mustard, and sprinkle in flour while stirring. Cook for about 2 minutes.
5. Introduce Chicken Broth: Slowly pour in chicken broth, stirring to combine. Simmer until thickened, stirring occasionally.
6. Final Touch: Lower the heat to low and add half and half, peas, pimentos, and cooked chicken. Keep cooking and stirring until everything is heated through. If it gets too thick, add chicken broth in small amounts until reaching the desired thickness.
7. Serve with Joy: Enjoy your Chicken a la King over rice, noodles, toast, biscuits, or puff pastry shells.

Choosing the Right Chicken

Best Chicken Options: My top pick is pre-baked rotisserie chicken, widely available at club warehouses, grocery stores, and most Walmarts. Yet, you can use any pre-baked, poached, or roasted chicken. Skinless thigh and wing meat are also great alternatives.

Can You Freeze Chicken a la King? While it's best fresh, if there's too much or you're cooking for one, freezing is an option. After full cooling, pack it in freezer bags, removing excess air. Lay flat on a baking sheet and freeze. Once fully frozen, stack as desired for up to 1 month. To reheat, thaw in the refrigerator, then warm in a saucepan on low, stirring frequently. Alternatively, microwave in 1-minute intervals at 50% power until heated through.

Storage and Reheating Tips: For leftovers, store in an airtight container in the fridge for up to 3 days. Reheat using reduced power in the microwave or on the stovetop on low.

For freezing, ensure complete cooling, then ladle into freezer bags. Lay bags flat on rimmed baking sheets in the freezer. Once frozen, stack them on their side to save space. Thaw in the fridge overnight.

This delightful Chicken a la King is the ultimate comfort food, loved by families. If you enjoy easy and delicious one-pot chicken recipes, this is a must-try.

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings
Category: Main Meal
Method: Stovetop
Cuisine: American

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:

1. Melt butter over medium-high heat in a large pot or Dutch oven.
2. Add the mushrooms and cook for 2-3 minutes. Add the onion and green pepper, cooking until the veggies soften and the mushrooms brown.
3. 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.
4. 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:

• Brown the mushrooms for better taste and visual appeal.
• Don’t worry too much about blending the flour initially; it'll work out when you add the broth and milk.
• Drain the pimentos well to avoid unwanted flavor or coloring.
• Frozen peas are preferable for better color, shape, and flavor retention during simmering.
• For a lower-fat version, reduce butter and cream by half; it will still be delicious but less rich.
• If the mixture thickens too much, add chicken broth gradually to achieve the desired thickness.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power or on the stovetop on low.
• To freeze, cool completely, ladle into freezer bags, lay flat on rimmed baking sheets in the freezer, and once frozen, stack the bags on their side to save space. Thaw in the fridge overnight.