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Chicken A La King Casserole

 Chicken A La King Casserole
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
8 ServingsPrep: 15 min. Bake: 30 min.


  • 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


  • 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.
  • 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.

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Chicken A La King Casserole (continued)

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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.