Chicken a la King

Chicken a la King

A creamy chicken gravy with peppers and mushrooms, served over hot rice


4 servings


1/4 cup (1/2 stick) butter
1/3 cup all-purpose flour
1/2 teaspoon salt
1 cup chicken broth
1 cup milk
2 cups diced cooked chicken
1 4-ounce can sliced mushrooms, drained
1/4 cup chopped red bell pepper
1 cup white rice, cooked according to package instructions (3 cups after cooking)


1. In a 3- or 4-quart saucepan, melt butter. Whisk in the flour and salt. Add chicken broth and milk all at once, and cook and stir until bubbly and thickened.

2. Stir in the chicken, mushrooms, and bell pepper. Heat through. Serve over hot rice.

Chicken a la King

Chicken a la King

Preparation Time: 

10 minutes

Cooking Time: 

30 minutes

Tammy's Review: 

My mom made this Chicken a la King during my growing-up years. It's easy, simple, and yet very tasty!

This was one of the meals I requested when we were visiting my family back in May. I hadn't eaten it in years, but it was just as good as I remembered.

It seems impossible that so few ingredients could produce such a perfect, warm, comfort food!

Chicken a la King is a great use for leftover oven-roasted chicken, and because I freeze bell pepper halves, it's easy to slice off a little red bell pepper for this recipe and return the rest to the freezer. (If you don't have bell pepper halves in your freezer, you should! They're so handy for topping homemade pizza, or recipes like this that just call for a little.)

Chicken a la King


I made this for dinner this evening, using leftover Thanksgiving turkey in place of the chicken and it was a definite success. I served it over egg noodles instead of rice. I doubled the recipe, and I'm really glad I did! The whole family really liked it, and as a matter of fact, hubby is taking the leftovers to work in a Thermos tomorrow for lunch. It's really, really good. Thank you, Tammy!


The recipe really doesn't make much sauce, so I'll be doubling it next time! That said, this is surprisingly good. I wasn't expecting much since it's such a small, simple recipe. It's very easy to prepare and doesn't take long to cook at all. The taste is just simple enough to be enjoyable. And it looks pretty, too. I used fresh mushrooms instead of canned as I like the way they taste better when fresh. About 1/4 - 1/3 cup diced mushrooms should do the trick. I used 1/3 and it wasn't too much (though, I LOVE mushrooms). I'll definitely be making this again.


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