Chicken A La King Casserole Recipe

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This versatile recipe was given to me by my sister-in-law when I was a new bride 37 years ago. It has been enjoyed by our family and guests and at potluck suppers more times than I can count. Folks love the chicken and noodles in a delectable cheese sauce.—Eleanor McElroy, Kernersville, North Carolina
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:8 servings
Healthy Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 8 servings


  • 8 ounces uncooked wide egg noodles
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 2/3 cup evaporated milk
  • 1/2 teaspoon salt
  • 6 ounces cubed process cheese (Velveeta)
  • 2 cups diced cooked chicken
  • 1 cup diced celery
  • 1/4 cup diced green pepper
  • 1/4 cup diced pimientos
  • 3/4 cup dry bread crumbs
  • 3 tablespoons butter, melted
  • 1/4 cup slivered almonds

Nutritional Facts

One serving (1 cup) equals 444 calories, 22 g fat (10 g saturated fat), 98 mg cholesterol, 948 mg sodium, 36 g carbohydrate, 2 g fiber, 25 g protein.


  1. Cook noodles according to package directions. Meanwhile, in a large saucepan, combine the soup, milk and salt. Cook and stir over medium heat for 2 minutes. Reduce heat; stir in cheese until melted. Add chicken, celery, green pepper and pimientos.
  2. Drain noodles; add to chicken mixture and mix well. Transfer to a greased shallow 2-qt. baking dish. Cover and bake at 400° for 20 minutes. Toss bread crumbs and butter; sprinkle over the top. Sprinkle with almonds. Bake, uncovered, for 10-15 minutes or until heated through and golden. Yield: 8 servings.
Originally published as Chicken A La King Casserole in Light & Tasty June/July 2001, p14

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Sep. 15, 2011

"I personally really like this casserole and so does my family. I think I could eat it every other day, its that good..."

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