30 January, 2020
Best Homemade Chicken A La King – Quick and Easy Recipe
This really is the best homemade Chicken a La King that I have ever tried. It has a thick gravy, vegetables that you can variate to your family’s taste, and flavorful, juicy chicken. If you want or need to make this within 30 minutes, there are preps you can do beforehand to make it faster to put on the table. You can also purchase deli roasted chicken from the store.
This recipe serves a lot! I made 16 biscuits and still had sauce leftover. I made some rice for the next day to eat the leftovers with. I fed 9 people plus leftovers! Feel free to cut this recipe in half if you do not need to feed that many people.
Variations and Preps to speed up the cooking process:
- Chop fresh vegetables ahead of time. Store in refrigerator till ready to use.
- Roast your chicken ahead of time, cool and chop or shred. Keep in refrigerator till ready to use.
- Make biscuit dough ahead of time or purchase canned or frozen biscuits.
- Purchase roasted chicken from the deli of your local grocery store.
Chicken A La King
16 biscuits – Homemade Biscuit is a good recipe. Or, 6 cups of cooked rice.
1 pound – sliced fresh mushrooms
1 large onion – chopped
3 celery stalks – chopped
1 cup butter
3/4 cup all-purpose flour
1 teaspoon salt – additional salt to taste
1/2 teaspoon pepper – additional pepper to taste
4 cups chicken broth
3 cups heavy cream
16 oz bag frozen peas
Roasted chicken – I used 4 thighs and 2 bone-in breasts.
1 – 8-ounce jar diced pimentos – drained
Roast chicken. Season chicken with salt and pepper and place on a cooking sheet. In an oven with a convection roasting selection – choose to roast and heat oven to 400 degrees. Roast
- for 40 minutes till juices run clear and skin is crisp. Take out of the oven and let cool. Take out the bones and shred or chop meat. Boneless, skinless chicken breast may be used as well. Instead of roasting, put seasoned chicken on a baking sheet and bake at 350 degrees for 30 -40 minutes or until juices run clear. Cut and dice chicken into bite size pieces.
- In a large deep skillet, melt butter. Add mushrooms, onion, and celery. Saute till the fresh vegetables are crisp-tender.
- To the vegetables, sprinkle in the flour, salt, and pepper. While constantly stirring, let the flour cook for 30 seconds to 1 minute.
- Slowly add the chicken broth while stirring. The mixture will begin to thicken.
- Add in heavy cream. Stir well and bring to a boil.
- Add in peas, pimentos and prepared chicken. Cook till peas and chicken are heated through.
- Add more salt and pepper to taste.
- Serve over biscuits or cooked rice.
For more chicken recipes, check out my other links here:
Comments, suggestions, and questions are always welcome! Put yours in the comment section below.