Chicken a la King Make Easy
You can use any kind of chicken you like. I like boneless, skinless breasts because they are handy and much healthier. Left over chicken is a good choice too. The vegetables are a matter of preference. We use fresh carrots and frozen peas, but frozen carrots and peas will suffice too. Bell pepper can also be used.
Heavy cream is my choice but half and half or table cream can be used in the recipe, as well.
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- 4 cups cooked diced chicken - 3 boneless skinless breasts
- 4 tablespoons unsalted butter
- 8 ounces or 230 grams of sliced mushrooms
- 3 cloves of chopped garlic
- 1 small onion, chopped
- 6 tablespoons all purpose flour
- 3 cups chicken stock
- 1 cup diced carrots
- 1/2 cup frozen peas
- 1/2 cup heavy cream
Melt the butter in a pan over medium heat.
Once the butter has melted down, add in the mushrooms and cook for a few minutes until soft.
Place the garlic and onions in, stir, and saute until fragrant.
Put the flour in and cook until a roux forms and the flour is cooked through. This will take about 5 minutes.
Pour the chicken stock and bring to a boil.
After a boil, add in the carrots and peas. Stir and allow it to simmer for 10 to 15 minutes.
Pour the cream in followed by the chicken. Salt and pepper to taste.
Simmer for a few minutes until the chicken is heated through.
Serve and enjoy your chicken a la king.
Serving Size 1 cup
Servings 3
- Amount Per Serving
- Calories 201.6kcal
- % Daily Value *
- Total Fat 4.5g7%
- Cholesterol 42.9mg15%
- Potassium 392mg12%
- Total Carbohydrate 18.5g7%
- Protein 21.6g44%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Nutritional values are a within reason estimate and my vary depending on several factors.
