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Chicken à la King

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By Betty Crocker Kitchens
Updated Jul 1, 2019
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Chicken à la King has an unclear origin, but some very clear requirements and this recipe meets them all, including: chicken (of course), creamy sauce, pimientos and cooked vegetables. What you might not expect from this recipe is that it’s actually a lighter meal, boasting extra veggies and coming in under 400 calories per serving.

More About This Recipe

  • There’s plenty of controversy about where Chicken à la King originated, or rather who first came up with the idea of combining cream sauce, chicken, vegetables and sherry. But, there is no controversy about the deliciousness of this dish! In this modern take, we skip the sherry and add in bell peppers and mushrooms. The extra dose of veggies doesn’t take away from the rich creamy flavor that makes this dish such a hit, and you can still enjoy this dinner without guilt since it’s less than 400 calories per serving. So next time you’ve got cooked chicken or turkey on hand, turn your leftovers into this creamy classic—it’s a guaranteed dinner win!

Chicken à la King

  • Prep Time 20 min
  • Total 30 min
  • Servings 6
  • Ingredients 11
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Ingredients

  • 1/2 cup butter
  • 1 small green bell pepper, chopped (1/2 cup)
  • 3 ounces fresh mushrooms, sliced (3 ounces)
  • 1/2 cup Gold Medal™ all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups milk
  • 1 1/4 cups Progresso™ chicken broth (from 32-ounce carton)
  • 2 cups cut-up cooked chicken or turkey
  • 1 jar (2 ounces) diced pimientos, drained
  • 3 cups hot cooked rice or 12 slices toasted baguette
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Melt butter in 3-quart saucepan over medium-high heat. Cook bell pepper and mushrooms in butter, stirring occasionally, until bell pepper is crisp-tender.
  • Step 
    2
    Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and pimientos; cook until hot. Serve over rice.

Nutrition

395 Calories
20 g Total Fat
20 g Protein
35 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
395
Calories from Fat
180
Total Fat
20 g
Saturated Fat
5 g
Cholesterol
45 mg
Sodium
660 mg
Potassium
360 mg
Total Carbohydrate
35 g
Dietary Fiber
1 g
Protein
20 g
% Daily Value*:
Vitamin A
22%
22%
Vitamin C
12%
12%
Calcium
10%
10%
Iron
14%
14%
Exchanges:
2 Starch; 1 Vegetable; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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