Chicken Ala King

This is undoubtedly one of my all-time favorite meals. As a little girl, I often enjoyed this dish during weekends with my grandma. At that time, it came from a can made by Swanson. Unfortunately, I can no longer find it locally, and I'm unsure whether it's been discontinued or simply unavailable here in central Minnesota.

My husband now enjoys it too, especially since I started using leftover rotisserie chicken.

This is a really simple, but hearty meal. You could even classify it as "comfort food".

I hope you will give it a try and let me know your thoughts.

Ingredients

2 cups cooked chicken, diced or shredded (preferably white meat, like Swanson uses)

2 tablespoons unsalted butter

1/2 cup diced green bell pepper (optional)

1/2 cup sliced mushrooms (white button or cremini)

1/4 cup diced pimentos (or red bell pepper for similar color and flavor)

2 tablespoons all-purpose flour

1 cup chicken broth (low-sodium preferred)

1 cup whole milk or heavy cream (for creaminess similar to canned version)

1/2 teaspoon salt (adjust to taste)

1/4 teaspoon black pepper

1/4 teaspoon garlic powder (for subtle depth)

1/4 teaspoon onion powder

1/2 cup frozen peas (optional, for added texture and sweetness)

Cooked rice, egg noodles, or toast points (for serving)

Instructions

Dice the cooked chicken, green bell pepper(if using), and pimentos. Slice the mushrooms thinly. If using pre-cooked chicken (like rotisserie), ensure it’s shredded or cubed into bite-sized pieces.

In a large skillet or saucepan, melt the butter over medium heat. Add the green bell pepper and mushrooms. Sauté for 4-5 minutes until softened but not browned.

Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste, forming a light roux.

Gradually whisk in the chicken broth, ensuring no lumps form. Add the milk or cream, stirring continuously. Bring the mixture to a gentle simmer, allowing it to thicken (about 3-5 minutes).

Stir in the salt, black pepper, garlic powder, and onion powder. Add the diced chicken, pimentos, and peas (if using). Simmer for another 5 minutes, stirring occasionally, until the chicken is heated through and the flavors meld.

Check for seasoning, adding more salt or pepper if needed. If the sauce is too thick, thin it with a splash of broth or milk; if too thin, simmer a bit longer to reduce.

Spoon the Chicken à la King over cooked rice, egg noodles, or toast points. For an authentic Swanson-style experience, rice or noodles are classic choices.

Notes:

I skip adding extra salt since I use salted butter, and the chicken stock already contains enough salt. Additionally, if you're not a fan of pimentos, feel free to omit them, and the same goes for bell peppers. The core flavor of this dish is chicken, so feel free to experiment with different ingredients. If peas aren't your preference, try using carrots instead.