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Chicken A La King for Four Recipe

Chicken A La King for Four Recipe

“Canned soup makes this elegant classic so quick and easy,” shares Jennifer Eggebraaten from Hastings, Michigan, and pimientos, celery and peppers add both color and crunch. “It’s a great recipe for using up leftover chicken or turkey and one that my family really enjoys,” Jennifer adds.
TOTAL TIME: Prep/Total Time: 20 min. YIELD:4 servings


  • 1/2 cup chopped celery
  • 1/2 cup chopped green pepper
  • 2 tablespoons butter
  • 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 1 cup whole milk
  • 1/4 teaspoon pepper
  • 2 cups cubed cooked chicken
  • 1 jar (6 ounces) sliced mushrooms, drained
  • 1/4 cup diced pimientos
  • 6 slices bread, toasted and halved


  • 1. In a large skillet, saute celery and green pepper in butter until crisp-tender. Stir in the soup, milk and pepper. Add the chicken, mushrooms and pimientos. Reduce heat; simmer, uncovered, for 4-6 minutes or until heated through. Serve with toast. Yield: 4 servings.

Nutritional Facts

1-1/4 cups: 370 calories, 12g fat (5g saturated fat), 86mg cholesterol, 1069mg sodium, 38g carbohydrate (7g sugars, 5g fiber), 30g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable.

Reviews for Chicken A La King for Four

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Reviewed Mar. 2, 2011

"I did not really like this recipe. Too bland for me and I did not like the soggy toast. Maybe it would have been better over biscuits."

Reviewed Sep. 24, 2008

"This is so easy and quick to make and it tastes great!! I leave out the mushrooms since we don't like them. Everyone enjoys this - thanks for the recipe!"

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