Quick and Easy Chicken Ala King Recipe
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08/01/2005
I was never a fan of Chicken A La King but my husband asked me to try making it. I added 2 T. dry sherry and used all chicken broth in place of the water. I also used evaporated milk for the milk. My husband doesn't like chicken breasts so I used boneless chicken thighs and I'm telling you all... it was fantastic!!! We truly loved this dish and it will be a regular on my weeknight table. Not only does it taste wonderful, comforting and homey, it's easy and quick! Thank you Colleen!
08/17/2005
I have made this recipe for years but instead of the bell peppers I use small baby peas. If you use the frozen variety you don't even need to defrost, just place in mixture at the time you add the chicken. I serve on Puff Pastry Shells which you can find in the frozen food section of you supermarket. I have also served on chow mein noodles or toast points. This recipe freezes well as it makes plenty and can be defrosted on the stovetop or in the microwave. Thanks for sharing.
05/16/2002
Great recipe. I made some modifications to suit our tastes though. I added an 1/2 a cube of boullion(on top of what was called for) as it seemed to need that extra boost, also I left out the peppers and pimentos and added a cup of peas the last minute or so of cooking. WONDERFUL!!!!!
01/17/2005
I made this recipe and my husband and I love it. The only thing I changed was that I substituted chicken broth for the water and it was excellent!
10/09/2002
This is a super recipe...I did how-ever not put in the green-peppers,I added an onion chopped instead..and I must say every-one that I have made taste this always wants more.....plus the fact that it is a very easy dish to make is an added bonus.......
11/26/2005
Yes, this has always been a long-time family favorite of ours. I omitting the chopped pimento's & bell peppers and adding peas & carrots. I also used bouillon cubes instead of powder. I served this over buttermilk biscuits. Yummy!
03/10/2003
My fiance and I LOVED this dish! It was so yummy. We used fresh mushrooms, but added a little chicken broth before the flour mixture for moisture and again at the end with the milk mixture in place of the reserve mushroom liquid. Served over mashed potatoes, it was a SMASH! Thanks!
08/11/2003
This is really bland. I think I'd rather use a recipe that has cream of mushroom soup instead of flour. I had to double up on pepper just to give it some flavor. I doubt I'll use this one again.
12/14/2008
This was hearty and tasty. I did make some changes to suit my families taste. I sauteed garlic and onions with the mushrooms and left out the green pepper and pimento. I used chicken broth instead of water. I cooked it slowly and added some frozen peas and carrots at the end and served it over biscuits. Just a few notes. Once you add the flour, let this mixture cook over med/low heat. This mixture should not get bubbly, but creamy. Cook it for a few minutes. This will make sure the flour is cooked and not leave a raw taste. Make sure all liquids are added at room temperature. After you add the bouillon, water, milk and reserved mushroom liquid do not bring this mixture to a boil. This makes the sauce thicker than it needs to be. Let it cook slowly until it gets to the consistency that you want.
11/06/2002
I used mixed veggies (carrot, peas, corn) instead of the peppers. I also dissolved the bouillon in the prescribed amount of water. Great dish, a hit for all concerned. Will definitely make it again.
06/09/2002
~*~WONDERFUL~*~ I use to make this recipe all the time and then lost my copy of the recipe. I am so very glad that I found it once again, the exact same way I used to make it. Thankyou Colleen. Victoria
08/27/2008
This was Delicious! I added just a touch of garlic powder and did what the recipe says to do exact. The only thing about this that i didnt like was the green bell peppers. The green peppers did not go well with this , so i ended up scooping the peppers out. Other than that, this was very creamy and good, i served over egg noodles and i would Not recommend it, the noodles dry it out and took away the creamyness of this dish, that was my fault though, i decided to try it with noodles and i shouldnt have...this is a great dish, i will make again for sure, thank you for sharing!
11/04/2003
Easy and very good. I can not imagine leaving the pimentos or the green peppers out as others have suggested---it just would not be Chicken a la King without! Next time I will try to cut back a little on the butter and use evaporated skim milk in place of regular milk in an attempt to spare some fat calories and not loose the rich flavor.
06/03/2010
Great basic recipe! I precooked my chicken, cubed it, set it aside. Then I dumped the entire can of mushrooms, with liquid, in frying pan, diced onion and green pepper, garlic, 3 cubes chicken boullion, and sauteed. Then added chicken back in, 3/4c flour, peas, and 1 can cream of chicken soup, just because that is the taste my family likes. I also made biscuits and rice to go with. Thanks for a great recipe.
12/18/2011
I have been making this recipe exactly as written for the 32 years of cooking for my hubby. Got it from my first cookbook as a married lady - Betty Crocker's. You can thin it a bit right before serving, but I don't. I serve it over either rice or toast points. It has the traditional a la king flavor you expect.
06/26/2011
This is a definite keeper! I did make just a few minor changes: Instead of chicken breasts, I used leftover chicken from a store bought rotisserie chicken that needed to be used up. I used fresh mushrooms in place of canned and I omitted the green pepper and pimentos completely as we are not huge fans of them. I added in about a cup of frozen pearl onions and a cup of a frozen vegetable mix (carrots, peas, corn and green beans) in about the last 5-7 minutes of cooking and also added about a teaspoon or so of a good italian herb blend. I served it over egg noodles and it was fantastic! I know it sounds like a lot of adjusting, but it was just a pinch here and a nudge there to suit our own personal taste buds....EXCELLENT and easy. From start to finish it took me 35 minutes!
01/29/2004
This is a 5 star if you add the one ingredient that is missing from this. Sherry!!!! You must add at least 1 tbls. of sherry. I serve this over white toast or rice (prefer the toast for this one) - or really make a thicker cream sauce out of this and use it as a filling for crepes. Also, I never use water - replace that with milk. As others said, peas are also a nice addition.
12/17/2011
very good,but why canned mushrooms when fresh are so much better. I rarely ever use canned. Subbed 6 oz fresh and sauteed til they release liquid. Yummy !
12/18/2011
So easy and so good. I made it even easier by using a rotisserie chicken which added tons of flavor. The extra salt from the rotisserie made it unecessary to add more bullion as some have indicated the recipe needed. Thanks for the recipe.
03/16/2011
I haven't had Chicken a la King since I was a kid, but it sounded good, so I thought I'd give this recipe a try. I'm glad I did. I did make some modifications as other reviewers. I didn't use the green pepper, but did use a mix of peas and carrots, fresh mushrooms rather than canned, and I did add the pimentos. Instead of bouillon powder and hot water, I used chicken broth and added a couple of extra tablespoons to compensate for the liquid from the canned mushrooms. I also added a splash of sherry, which really elevates this. I served it over hot biscuits and enjoyed a nice "comfort food" dinner.
10/09/2005
Excellent!! I used chicken breasts (boneless and skinless) from freezer section in supermarket. I also added 1/2 cup frozen peas and 1/2 cup finely chopped celery. Bought the biscuits (Pillsbury) frozen and baked them ahead of time. Took no time at all to prepare. Very tasty. Could actually double recipe and freeze 1/2 for another time.
10/12/2005
If I could give it 10 stars I would. This was fabulous! I used frozen mushroom in place of the canned and I substituted the hot water with hot potatoe water (water left from boiling potatoes). It was so thick and creamy. I also used canned chicken broth in place of the bouillon powder. This is a real keeper! Even the kids gobbled it up!
05/17/2000
One of the best I have made. Rich, full flavored with a great body that will last for re-heating.
12/18/2011
This is a great recipe! Don't change a thing! The green pepper, pimento and mushrooms are key. Ive been using the same one forever. Serve over rice or puffy pastry shells.
09/08/2004
Wonderful and easy . I boil a small chicken-- less expensive-- and use broth instead of water.I also add chopped onion and garlic when I sautee the green pepper and mushrooms. My family requests this now it will always be a favorite. Thanks Colleen
02/01/2011
Quick and easy. Nice flavor. I was worried that this would not have enough flavor but I'm glad I didn't add garlic or onion (which is what my instinct was telling me). I did make some modifications though: I used 4 large fresh stuffing mushrooms, 1 large red pepper instead of a green one, I only used 1 T of butter for sauteing, once everything was mixed I ended up using more flour as the sauce was not as thick as I like it, used a can or chicken stock in place of the bullion+water, and only used 2 large chicken breast. I served this over buttermilk biscuits which was interesting but I think I would have preferred whole wheat pasta.
12/31/2010
As written I felt this was a little on the bland side but several different seasonings did the trick. In addition to the suggested vegies I also threw in leftover mixed vegetables I had in the fridge, made this with leftover chicken and served over leftover rice. It just doesn't get any easier than than that. Thank you Colleen!
05/11/2013
Same recipe I've been using for 20 years. It's in the out of print Betty Crocker cookbook. (the good one) Our family loves it.
04/20/2006
If you want to look like a cook all-star with very little fuss, prepare this one! Colleen, this is an awesome recipe. Can you say, "Comfort food?" I thought you could. I didn't have this growing up at home, but it tastes like something my mom might have prepared. I've had Chicken a la King in TV dinners before, but never again. And those reviewers that recommended Peppridge Farms puff pastry shells are genius! And don't leave out the pimentos! The color will brighten your day. What a meal, baby!
01/16/2011
Very good! Also added in some frozen mixed vegetables
09/05/2002
I liked it, the "pickies" (aka, family) didn't. However my Mom, who is a FANTASTIC cook said that it was delicious (what a compliment). Thanks Colleen, ;)
03/23/2012
I'm not sure why you would use canned mushrooms rather than fresh. They have a strange texture and gave the dish a strange, artificial taste. We didn't care much for this recipe, seems like a cheap version of Chicken a la king. I'd advise finding a real recipe with sherry, peas, and real ingredients! Also we found that two chicken breasts was WAY too much chicken.
06/29/2003
I served it over puff pastry and it was a huge hit with my family! Even my picky eater polished it all off, which is a big thing considering he "hates" mushrooms. This recipe is a real keeper.
09/30/2010
very very good
12/17/2011
Perfect dinner and so very easy. Fantastic on puff pastry. I omitted green pepper (not a fan) and substituted frozen peas as suggested. Just delicious and super quick.
10/16/2001
Hadn't had this since I was a kid at Gramma's. Absolutely delicious! Highly recommend for any cooks, including rookies!
04/28/2005
Very nice recipe! Before adding chicken and pimento, I added in a packet of turkey gravy mixed with water. I think it improved the flavor. Hubby and daughter really enjoyed it served over basmati rice! I will be making this again.
11/13/2011
Awesome recipe I used chicken broth instead of water and bouillon, added canned peas drained (not a big bell pepper fan), and fresh mushrooms. Sauce was excellent consistency and tasted great. Thanks
04/14/2013
We made this tonight. We used fresh portabella mushrooms, used some of our homegrown red pepper with the green pepper, chicken stock instead of water and used half and half in place of milk as we had some we needed to use. Delicious.
12/17/2011
We found this to be a perfect blend of flavors and didn't/won't change a thing. It is comfort food from our just married days when 2 or 3 meals a week were served on toast.
12/19/2011
I made this for the first time - based on your feedback I substituted chicken broth for the water, and used lactose-free milk as I have some lactose intolerant folks in my house. I also 'stir fried' the chicken with onions and some personal spices before adding them with the other ingredients. The fam loved it! It's a keeper and we'll be having it again!!
01/04/2010
It was exactly like I hoped.
02/17/2002
We all loved this! Served with egg noodles, yummmmmm!
02/28/2014
Chicken a la King is one of my favorite recipes,i resorted to this when i couldn't find my version, which i found right as i went to make it. My Version: I do not like mushrooms at all so when i make this, i use a half of a cup of fresh red and green peppers chopped fairly small. I also use a 1/4 of a cup of fresh white mushrooms diced small. I sauteed them in a 1/2 cup of butter until they are soft, i then remove from heat and mix in a cup of flower, 1tsp salt, and 1/4 tsp of ground pepper. I put back on light heat and simmer until bubbly making sure to stir it constantly so it doesn't scorch. I think keep it on low heat and add 2 cups of chicken broth, and 2 cups of cream, keep on low heat stirring constantly until it come to a boil again, then add your chicken, cook until chicken is heated through. If it seems to thin you can add more flour to thicken it up. I like my thicker as i serve it in puff pastries. With the mushrooms diced so small you still add some flavor that way, but you cant taste them at all!
11/04/2011
so so so easy and actually really tasty...I added a few thinly sliced onions and a tsp of minced garlic....I always jazz up my recipes though :)
02/26/2003
My husband and I loved this recipe!! However, next time I will probably add a tsp worcestershire.
01/25/2003
This works so well for a ladies luncheon. Served on puff pastry shells it is especiallly elegant. Always a big hit, even with the guys. I use the recipe again and again. Houston cook
04/09/2013
Very good recipe. I haven't made chicken ala king in years and was looking for a refresher course. I used a 10oz bag of frozen peas and mushrooms (in place of the red pepper) and 1 can of mushroom stems and pieces. I cut the butter down to 6T (not much, I know, but 1/2 c just seemed like too much). I stirred 1 pod of condensed chicken stock into the hot water instead of bullion. I served over pastry puffs. de-LISH!
03/02/2007
I used leftover turkey. I had planned to serve it over cornbread like my mom used to - but I ran out of milk. The egg noodles were good, but there's nothing like ala king over good cornbread. Skip the green peppers. I used fresh mushrooms along with the canned - I had leftover. I was a little bland and I had to add salt at the table. I'll make again with turkey or chicken - but it needs the cornbread. A sauteed onion might be a nice addition if you like a little more zip to your meal.
03/14/2007
I made this recipe last night, followed the advice of many other reviewers and added half a chopped onion, 2 Tbsp.chicken boullion and disolved this in the hot water, omitted the green pepper, added 2 Tblsp. sherry, frozen carrots and peas, plus I omitted the salt, I didn't think it was needed and it sure wasn't missed. I also used 6 chicken breasts because that is what I had on hand. It came out fantastic. Took a little longer to prepare then I had hoped but the sauce thickened up quick. My husband loved it. The recipe made enough for us to have it for dinner for three nights and neither of us minded at all.
04/19/2010
This was a great basic recipe, although I did make some changes. I seasoned the chicken breasts with Montreal chicken seasoning and baked them. I used fresh mushrooms, yellow/orange/red peppers instead of green, and added some onion and garlic to all of that with the butter. I subbed chicken broth for the bouillon and water, left out the pimento and added about a cup of frozen peas. Served with broad noodles.
01/14/2006
Delish and easy!! The changes that I made: I used left over turkey, used both red and greeen peppers and didn't use the pimento. It also froze well and I just needed to add a little more chicken broth when I reheated.
03/30/2005
Great! I did use chicken broth instead of the water. Great over fluffy white rice.
09/28/2005
This was very good. I didn't use green bell pepper and I customized the quantity to five and found that I needed more liquid, so I added more milk to thin a bit. Might use frozen baby peas next time, but overall it was just what we wanted and I have saved it for futue use.
12/21/2011
Yum, quick easy and a great dinner. Served over biscuits. My husband that eats BEEF said "this is pretty good". Thanks for the recipe.
10/07/2010
I actually use this recipe as a base for chicken pot pie. Take the instructions for the sauce and add corn and green beans and peas instead of bell peppers and put it in a pie crust. Simply amazing.
03/31/2011
Very thick and creamy. But very bland in my opinion. Needed alot more seasoning.
02/21/2006
This was so good!I took the suggestions of others & replaced the water with chicken broth & evaporated milk for the reg. milk.I also sauteed the chicken breast in light olive oil seasoned with alittle salt,black pepper & garlic powder.I also added a small chopped onion in with the green pepper & mushrooms.I didn't have bouillon powder so I heated the broth & dissolved the cubes in it.Even my husband who hates mushrooms loved this.He didn't even take the time to pick out the mushrooms! Thanks for sharing!
04/11/2005
This recipe was a complete and total hit in my home. Instead of using bread or toast in this recipe, I used puff pastry shells. This added a little more elegance and made the flavor over the top! Definitely recommend this one!
09/13/2011
My Family loved this recipe!!! I put in the green peppers and pimento and it definitely added alot of flavor. I used chicken broth in place of hot water and did add some peas and carrots and I too served over buttermilk biscuts...this was wonderful thanks for sharing!!
03/19/2006
Comfort food just like chicken a la king should taste except it should be peas instead of green pepper. I used butter flavored Birds Eye frozen peas and left the butter out altogether. It was more buttery than sauce than real butter could make it and much less fat and calories.
12/19/2011
Excellent and easy.
08/23/2000
Very good dish. The sauce had a really good mushroom flavor. I made it with leftover roasted chicken. I use it as a base in other recipes instead of canned cream soups. My fiancé loves it! Thanks for a great recipe. Will definitely make again! (:
05/14/2012
This is REALLY good! Per the suggestion of other reviewers, I threw in some peas (cuz I like 'em) and a little bit of cooking sherry (instead of the reserved mushroom juice). Fabulous!
12/22/2011
Made as directed except used chicken stock in place of water. Bland until I added a lot more salt and pepper, plus a pinch of spice from Penzy's called Balti. Very good weeknight meal with leftovers for lunches the next day.
06/16/2011
Thanks for the formula!! For those who thought the taste was bland, add a 1/2 tsp of each of these spices: ground cumin, chili powder and paprika.
12/29/2001
The first time I made this, it turned out a little too salty and bland. The second time it was better - used no salt since I figured the bouillon powder was salty enough. And since I don't like peppers, they were omitted both times. Nobody missed them.
02/28/2012
Seriously delicious comfort food! With real butter, it's over the top; with better-for-you type butter, it's still good. The time-consuming part is taking the turkey off the bone, esp. if I can't enlist hubby to do it; well worth the effort though and it always turns out great.
12/20/2012
My Mom used to make this for me when I was a kid. She's fold white bread slices into muffin tins and over toast them, making "crowns", and then ladle the chicken ala king into the crowns. Ahhh memories :-)
09/05/2005
This was a huge hit in our house even with our 3 small children. A family favorite. I did modify the recipe by omitting the mushrooms, peppers and pimentos and adding 1/2 to 3/4 of a bag of frozen mixed veggies.
05/28/2010
I, like others, used peas and carrots. I used chicken thighs and used all chicken broth, no water. My hubby doesn't like mushrooms, so it ended up tasting a lot like Chicken and dumplings, but delicious just the same!! I served over biscuts and everyone enjoyed it. I made a double batch and froze some for another night. I am looking forward to it!
02/25/2009
With a few minor alterations, this recipe is a keeper!
01/01/2012
I had never had this before and decided to try it. My first impression is that it is similar to chicken pot pie. I cooked it with noodles, but I think it would be better over biscuits.
01/04/2003
I served this over garlic cheese biscuits. Next time, I will leave out the green peppers and use green peas instead.
08/27/2011
Made this today with following changes: used fresh mushrooms, red bell pepper (didn't have green), chicken broth instead of hot water...everything else was the same. Served it on mashed potatoes. My husband and I thought it was just mediocre, but our friend loved it. Chicken a la King is a very simple dish, but this was definitely not the best we've tasted. Would not make this recipe again...sorry.
09/10/2002
It was the best thing my family ever tasted
02/19/2008
This was the best. I did follow some reviewers' suggestions Added chopped onion and used fresh mushrooms and red pepper rather than canned mushrooms and green pepper. Added a splash of sherry to the sauce right before serving. Also used leftover turkey breast from the night before rather than chicken. Served over split "Feather Light Biscuits" also from this site. The perfect comfort food. We inhaled it!
01/07/2009
Really good, I used chicken stock instead of water, fresh mushrooms saute'd with butter, red peppers and a small amount of minced onion and celery. I added peas and pimento and served over biscuits.
05/31/2011
I was looking for a chicken a la king recipe because my fiance likes it and I stumbled upon this. I changed it up a bit and omitted the green pepper and pimento, subbing frozen mixed veggies and using fresh mushrooms and adding a chopped onion. I used chicken broth instead of water and threw in some extra spices to give it some more flavor but it was still a bit bland. Anyway, it was still yummy over fresh biscuits!
07/09/2011
Comfort food. Simple and easy to prepare. I used some left over chicken and added peas, carrots, and 1 tablespoon of Sherry served over rice. Left over next day over toast.
11/02/2006
Very delicious. I did add extra bullion and more milk. I omitted the green peppers and added frozen green peas. My kids, even the picky one loved it! Will definately make again.
12/10/2002
Very good and easy. I used leftover turkey and olives. I will make this again.
04/06/2011
I grew up eating CALK so this recipe helped me get it just right. Like the other reviews I use peas no bell peppers ,fresh mushrooms,pimento, my mom always added chopped boiled eggs . To cut time I bought an already cooked roticery chicken I dont chop up the chicken I tear it from the bone ,the breast meat is pulled apart so its kinda shredded and liquid boxed chicken broth. We eat it over garlic toast
12/20/2004
Wish I could give it more than five stars. I did add some cooked (frozen) peas and a tablespoon of sherry. I omitted the green pepper and mushrooms because one child is a picky eater. Everyone loved it. Will make again. Thanks!
07/30/2013
This Chicken a la King was as good as the reviewers said. I followed the recipe exactly for the sauce but poached chicken pieces (primarily dark meat) and took the meat off the bone. (Wish recipes would specify amount of chicken and not just say for example "4 chicken breasts" -- I think I ended up with about 4, possibly even 5 or 6,cups of chicken meat (even I didn't measure, ha!) and so doubled the sauce. It was the right decision. Used the broth from cooking the chicken instead of boullion and hot water. Used fresh mushrooms, garlic, onions, carrots, peas, and sweet pointed red pepper instead of green pepper and pimiento. Used fresh thyme and some dried mixed herbs along with salt and pepper. DELICIOUS! Once I'd chopped the veg and cooked the chicken, making the dish itself was easy. I did the chicken the day before and chopped the veg early in the day, so it all seemed a breeze. We had it on toast -- I think I would love it on mashed potatoes, so will do that next time. Thank you for the recipe.
06/07/2013
Great! I added 4T of sherry, red instead of green pepper, 2 stalks of celery, and 1 c peas. Thanks for the great recipe!
08/24/2007
Yummy! I used fresh, sliced mushrooms and sauteed them in a little canola oil with some diced onion and a little minced garlic. I added 1/4 cup of light margarine before I added the flour, which made a paste but didn't bubble. Then I added 2 cups of warmed fat-free, low sodium chicken broth and a can of evaporated skim milk. I substituted peas for the green peppers and added chicken seasoning at the table. Served with linguini noodles and everyone loved it.
02/11/2009
So Great! I had been using another recipe for Chicken a la King and this one has much more flavor! The only thing I will change for next time is omitting the canned mushrooms for fresh ones. My husband doesn't like the texture of mushrooms out of a can. But we loved this recipe! Thank you!
09/22/2005
Excellent! Only addition that I made was to add celery and peas. The kids gobbled it up. I would love to try putting this into a pie crust and turning into Chicken Pot Pie!
07/23/2013
This is a great recipe for when you need some comfort food and you have leftover chicken. Sometimes I add a can of chicken broth in place of the chicken bouillon and hot water. I love this because there is no cream of chicken soup in it!
02/15/2004
Very good and easy! The only changes I made were to add 1/4 C. finely chopped onion at the beginning and to deglaze the pan with 1 T. sherry before adding flour. I served it over puff pastry shells the first night, and the leftovers over toast. It was good both ways.
01/22/2012
I can't believe I've never had Chicken a la King before, but this was my first time. My family really enjoyed this dish! Made it almost exactly as written except that I didn't have a green pepper, so I used green peas, instead. Also added a sliced onion and some fresh garlic with the mushrooms. I spilled my reserved mushroom liquid, so I added a second can. Served over rice. Delicious comfort food.
01/14/2002
Delicious! Everyone loved this and it was very quick and easy to make! This is a keeper. Thanks!
09/28/2008
This is an excellent recipe. If mushrooms are an issue, I omit them and use diced fresh carrots and frozen peas instead. I slice a clove of garlic and saute it and the carrots together. I use prepared chicken broth instead of the hot water and granules. The green pepper is reduced to 1/8 of a pepper and then 1/8 of a red pepper. I serve it on buttermilk biscuits or puff pastry. It's always a hit!
01/05/2012
This took a lot longer to make than I had originally thought it would. I used different veggies (what I had) and it turned out pretty good, though there was a strong veggie to chicken ratio in favour of the veggies. I used less water to make a bit of a thicker sauce. Next time I would chop the chicken differently- my pieces were too big and too few. Overall a good recipe and would use again, just nothing super fantastic.
10/26/2011
I substituted frozen mixed veg. for the mushrooms, peppers and pimento only because of one family members dislike of the latter. Also I used chicken broth in place of the water as other reviewers suggested and added about 3/4 tsp. of sweet paprika. I had a recipe I used years ago for Chicken a la king that called for paprika. I've since lost that recipe but with the addition of paprika this one comes pretty darn close. This recipe was very good and my son who was skeptical at first suggested I make it often. Thanks for an easy, economical and tasty dish.
09/09/2011
I really enjoyed this recipe and so did my family. I didnt have pimento. I added some frozen veggie mix that had bell pepper, zucchini, onion and asparagus and it was really tasty. This recipe does not need a lot of work to make it taste good - I served it over biscuits and it was a winner!
09/20/2006
Very Good! I added onion and garlic powder to boost the flavour. Served over puff pastry shells. My kids loved it!
08/29/2002
Very good. I made more sauce than called for. My family requests this.
Source: https://www.allrecipes.com/recipe/8564/chicken-a-la-king-i/
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