Comforting Chicken A La King Recipe
Comforting Chicken A La King Recipe photo by Taste of Home
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Comforting Chicken A La King Recipe

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Comforting Chicken a la King has a thick and creamy sauce that's perfect over biscuits. “I've been making this for 30 years,” says Ruth Lee of Troy, Ontario. “It's a wonderful way to create a quick lunch or dinner with leftover chicken.”
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 4 individually frozen biscuits
  • 1-3/4 cups sliced fresh mushrooms
  • 1/4 cup chopped onion
  • 1/4 cup chopped celery
  • 1/3 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 1/8 to 1/4 teaspoon salt
  • 1 cup chicken broth
  • 1 cup milk
  • 2 cups cubed cooked chicken
  • 2 tablespoons diced pimientos

Nutritional Facts

1 each: 550 calories, 34g fat (15g saturated fat), 110mg cholesterol, 1169mg sodium, 35g carbohydrate (8g sugars, 2g fiber), 29g protein.


  1. Bake biscuits according to package directions. Meanwhile, in a large skillet, saute the mushrooms, onion and celery in butter until crisp-tender. Stir in flour and salt until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
  2. Add chicken and pimientos; heat through. Serve with biscuits. Yield: 4 servings.
Originally published as Chicken a la King in Simple & Delicious November/December 2007, p19

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cordel43 User ID: 8777304 244190
Reviewed Feb. 20, 2016

"Great recipe, clear and simple. The only thing I added was a touch of tarragon. The family raved, so I will make it again. I like simple recipes so I can add my personal touch once I am used to making it."

thomasmoore7 User ID: 8705591 242146
Reviewed Jan. 20, 2016

"Easy basic recipe but it a needed a bit more flavor and liquid. Added several chopped cloves of garlic, several tablespoons of cream sherry and about an1/8th cup more milk. delicious..."

Catalinajill User ID: 8658101 239168
Reviewed Dec. 11, 2015

"Serve this over your favorite cornbread recipe! It's a winner!"

krysfielder User ID: 5728656 228993
Reviewed Jul. 5, 2015

"I love it. Great comfort food. I do add a bit more salt, but not much."

catlovesbooks User ID: 4808399 227514
Reviewed Jun. 6, 2015

"bland but tastes good"

MY REVIEW User ID: 1665956 227482
Reviewed Jun. 5, 2015

"This was pretty good! Will make it again."

Flobee53 User ID: 3483411 218921
Reviewed Jan. 26, 2015

"This was excellent! You could use this as a chicken pie filling. I served with wide noodles, it was so good. I'm thinking I might add some Parmesan cheese when I reheat it for a different taste. Great recipe and base recipe!!!!"

Cheri Beck User ID: 174358 216900
Reviewed Jan. 4, 2015

"Super easy, and a great way to use up leftover roast chicken!"

ShannonMLeger User ID: 4216848 97007
Reviewed Nov. 11, 2014

"Delicious! I left out the celery and added maybe 1 tsp of celery salt. I also used heavy cream instead of milk and the sauce was incredibly silky. It was really yummy!"

abashu User ID: 6784654 95824
Reviewed Oct. 31, 2014 Edited Mar. 21, 2015

"I liked it, it was easy to prepare and tasted good. We had company and they really liked it as well. I used puffed pastry shells instead of biscuits. I like it better with the puffed pastry."

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