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Chicken a la King

Chicken a la King


Erin @ onceamonthmeals.com


  • 0.75 cup butter
  • 0.5 cup onion, chopped
  • 1 cup flour
  • 2.5 cups chicken broth
  • 1.5 cups milk
  • 1 cup cream
  • 2 cups mushrooms, chopped
  • 0.5 cup red bell peppers, chopped
  • 4 cups chicken, cooked and diced
  • 0.25 teaspoon salt
  • 0.25 teaspoon pepper
  • 0.5 cup peas
  • 0.125 teaspoon nutmeg
  • 8 slices toast (for serving day)


Melt butter in a saucepan over medium heat. Add onions and saute. Then, add in flour and stir to combine. Slowly stir in chicken broth and bring to a boil. Add milk and cream. Reduce to a simmer, stirring frequently and cook for 10 minutes. Add mushrooms, red bell pepper, chicken, salt, pepper, peas and nutmeg. Simmer for another 5 minutes until thick. Serve on toast.

Freezing Directions:

Cook as directed above (but do not prepare toast). Allow to cool. Divide into indicated number of freezer bags, label and freeze. TO SERVE: Heat in a saucepan over medium heat for 20 minutes. Serve on toast.

Servings: 4

**conversion chart image provided by Erik Spiekermann

7 Responses to “Chicken a la King”

  1. chellebelle19_2000 @yahoo.com says:

    Is the chicken supposed to be precooked before adding it to the recipe? I didn’t cook mine because it didn’t call for it but now I’m worried about it. Help!

    • Katie says:

      Hi Michelle, I think it was you I just replied to one Facebook but yes, it is supposed to be cooked first. I apologize for the incorrect recipe card. What I recommend for serving day is to thaw, put it in a baking dish and cook at 350 for 25 minutes or so, until the chicken is cooked through. If the cream sauce starts to get too thick, you can use a little chicken broth to thin it back out again. SO sorry for the confusion but I do think you will be able to enjoy it still.

  2. Sarah says:

    about how many pounds of chicken is 4 cups?

  3. Maria Vargas says:

    what kind of “Cream” does the recipe call for?

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