Chicken a la King

Erin
The Cook
4 Servings
14 Ingredients
9 Comments
Chicken a la King is a traditional one pan dish. The creamy chicken and mushrooms over crispy toast are irresistible.
4 Servings
14 Ingredients
9 Comments

Ingredients

  • ¾ cups Butter
  • ½ cups dice Onion
  • 1 cup Flour, All-Purpose
  • 2 ½ cups Chicken Broth/Stock
  • 1 ½ cups Milk
  • 1 cup Heavy Whipping Cream
  • 4 cups cook and shred Chicken, Boneless Breasts
  • 2 cups dice Mushrooms
  • ½ cups dice Bell Pepper, Red
  • ½ cups Peas, Frozen
  • ⅛ teaspoons Nutmeg
  • ¼ teaspoons Salt
  • ¼ teaspoons Black Pepper
Serving Day Ingredients
  • 8 individual slice Sandwich Bread, White

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Melt butter in a saucepan over medium heat.
  2. Add onions and saute. Then, add in flour and stir to combine.
  3. Stir in chicken broth and bring to a boil.
  4. Add milk and cream.
  5. Reduce to a simmer, stirring frequently and cook for 10 minutes.
  6. Add chicken, mushrooms, red bell pepper, peas, nutmeg, salt and pepper.
  7. Simmer for another 5 minutes until thick.
  8. Allow to cool.
  9. Divide into indicated number of freezer bags, label and freeze.

Make From Frozen Serving Day Directions

Stovetop

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Toast bread.
  3. Heat chicken and sauce in a saucepan over medium heat for 20 minutes.
  4. Serve on toast.

Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

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

Nutrition Facts

  • Not available.

9 Comments

Join the discussion
  1. 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!

    1. 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.

    1. Hi – We test all of our recipes with test cooks before we publish them, and we haven’t found this to be the case for this recipe. I hope this helps. ~OAMM

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