Homemade Chicken A La King

Homemade Chicken A La King

dcbeck46 1

"It's homemade, easy and excellent."

Ingredients 30 m {{adjustedServings}} servings 178 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 178 kcal
  • 9%
  • Fat:
  • 9.4 g
  • 15%
  • Carbs:
  • 9.8g
  • 3%
  • Protein:
  • 13.5 g
  • 27%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 174 mg
  • 7%

Based on a 2,000 calorie diet

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  1. Melt butter in a large skillet over medium heat. Saute bell pepper, celery and mushrooms until soft, about 5 minutes. Stir in onion; mix flour and 1/2 cup of milk in a small bowl and stir mixture into skillet. Beat egg yolks into remaining 1 1/2 cups milk and pour into skillet. Cook, stirring, until thickened.
  2. Add chicken and cook for 3 to 5 minutes, stirring constantly. Stir in lemon juice, sherry, paprika, salt and pepper. Finally, stir in peas and pimento peppers. Heat through and serve.
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Reviews 19

  1. 23 Ratings

Penguin Lady

This was easy and excellent. I used fresh mushrooms and fresh peas in place of the canned ones, but otherwise followed the recipe exactly and served it over warm biscuits....excellent! Everyone loved it. I'm sending the recipe to my daughters and friends.


A dish will lack flavor if you DO NOT put seasoning in it. The recipe is fine. Cooking is subjective. Everyone's kitchen pantry is different. Add seasonings and spices to YOUR liking! If you taste your food as you cook you will know if you need to add more seasoning or not. If you want garlic powder, onion powder, cayenne, bay leaf or whatever you like...throw it in! Have fun cooking! You and your familiy are the ones eating it :0)


I beg to differ with the reviewer who stated that this dish was gross. Hardly. As a matter of fact, it was very good. Changed things up just a tad. I used fresh mushrooms, red and green pepper, no peas (oldest daugher doesn't care for them) and once the vegies were tender, I then added the flour to make a roux. I used one cup of skim milk, one cup of fat free half and half and a half cup of chicken stock. I seasoned quite a bit more than suggested and added a little more sherry than stated. I bought a couple of tubes of Pillsbury Italian bread and made four bread bowls to hold and serve the chicken. kids and hubby got a kick out of it and devoured this dish. Thanks Diana!