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Comforting Chicken A La King

I've been making this thick and creamy Chicken a la King recipe for over 30 years. It's a wonderful way to create a quick lunch or dinner with leftover chicken. —Ruth Lee, Troy, Ontario
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings


  • 4 individually frozen biscuits
  • 1-3/4 cups sliced fresh mushrooms
  • 1/4 cup chopped onion
  • 1/4 cup chopped celery
  • 1/3 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 1/8 to 1/4 teaspoon salt
  • 1 cup chicken broth
  • 1 cup whole milk
  • 2 cups cubed cooked chicken
  • 2 tablespoons diced pimientos


  • Bake biscuits according to package directions. Meanwhile, in a large skillet, saute the mushrooms, onion and celery in butter until crisp-tender. Stir in flour and salt until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Add chicken and pimientos; heat through. Serve with biscuits.

Comforting Chicken a la King Tips

Why is it called Chicken a la King?

Depending on who you ask, you may hear a different tale about how Chicken a la King got its name. One of the more popular origin stories is that William King created the dish in the 1890s when he was a cook at the Bellevue Hotel in Philadelphia.

Where is Chicken a la King from?

Since there are a few different origin stories surrounding Chicken a la King, there are different opinions on where it's from. Some claim the dish was first made in the United States, in either New York or Philadelphia. Others claim it originated across the pond in London, England.

How do you make chicken broth from scratch?

Making chicken broth from scratch is easier than you think! Follow our homemade chicken broth recipe for best results. Have leftover broth? Use it up in these recipes that use chicken broth.

Research contributed by Christina Herbst, Taste of Home Assistant Digital Editor
Nutrition Facts
1 serving: 551 calories, 34g fat (15g saturated fat), 110mg cholesterol, 1185mg sodium, 35g carbohydrate (8g sugars, 2g fiber), 29g protein.

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  • Adele
    Nov 19, 2020

    Finally! A good recipe for chicken à la King! I grew up eating this with peas and carrots instead of celery, but that's an easy switch to make. Someone else suggested a splash of sherry. I like that idea. I am perfectly happy eating this on toast points. Puff pastry shells are a nice idea if you're serving this to company. Just a suggestion: this recipe will suffer significantly if you don't use homemade chicken stock. I always make a point of having some on hand. I make large quantities of it and freeze it.

  • BobbysChicagoBAbe
    Sep 6, 2020

    This was quick, easy and flavorful! Love reading other reviews to get extra ideas. I feel that recipes aren't carved in stone and there's always room for variations. Added some garlic powder and left out the celery and pimentos since we arrn't fond of those. yt gm

  • sandra
    May 2, 2020

    I thought this recipe was very tasteful. Very quick and easy to make. I would make this again

  • Jan
    Jan 9, 2020

    Ok. A lot of us cook because we love it. So for those of you who constantly change the published recipe stop. This one Is healthy and wonderful as is.

  • AmandaRull
    Aug 24, 2019

    No comment left

  • Laura
    Apr 9, 2018

    Good start but modified to 2/3 broth and 1/3 heavy cream and substituted chopped fresh red pepper for the pimento. Also added white wine and result was 5 stars.

  • Jan
    Oct 22, 2017

    This is quick and easy and tastes like the dish you used to get at the fancy department store restaurant with Grandma. Love it!

  • 1happyGigi
    Mar 29, 2017

    Yummie! I will be making this one often! I used a rotisserie chicken to save time. Really easy and quick to put together, too. Grandkids even liked it!

  • maureen104
    Mar 15, 2017

    Great basic recipe. I added peas instead of green pepper, garlic, a splash of sherry and a dollop of sour cream.

  • maureen104
    Mar 15, 2017

    Great basic recipe. I used peas instead of green peppers. Also added garlic, a splash of sherry and a dollop of sour cream.