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
- 8 individual slice Sandwich Bread, White
Containers
Supplies
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?
- Melt butter in a saucepan over medium heat.
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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.
- Thaw: In fridge
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Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- 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 chicken, mushrooms, red bell pepper, peas, nutmeg, salt and pepper
- Simmer for another 5 minutes until thick.
- Serve on toast.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 1.5 cups & 2 slices bread Amount Per Serving
- Calories
- 1096
- Total Fat
- 65g
- Saturated Fat
- 37g
- Trans Fat
- 2g
- Cholesterol
- 331mg
- Sodium
- 1037mg
- Total Carbohydrates
- 60g
- Fiber
- 3g
- Sugar
- 12g
- Protein
- 67g
- WW Freestyle
- 34
9 Comments
Join the discussionIs 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!
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.
about how many pounds of chicken is 4 cups?
Hi Sarah- it’s approximately 1.5 pounds of chicken. This link will help- http://onceamonthmeals.com/sli….
what kind of “Cream” does the recipe call for?
Heavy whipping cream such as this- http://www.walmart.com/ip/Land…. Enjoy!
Thank you for the clarification
Won’t the milk & cream curdle if added to pot when hot?
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