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Chicken a la King II

Lillian

Lillian

This dish was originally called 'Chicken a la Keene' after Foxhall P. Keene, the son of a well known Wall Street broker. The name evolved into the more regal sounding 'Chicken a la King' and here you have it. Long live the king!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 375 kcal
  • 19%
  • Fat:
  • 17.9 g
  • 27%
  • Carbs:
  • 33.6g
  • 11%
  • Protein:
  • 19.3 g
  • 39%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 351 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. Melt the butter or margarine in a 3 quart saucepan over medium high heat. Saute the bell pepper and mushrooms, stirring occasionally, until the bell pepper is crisp yet tender.
  2. Stir in the flour, salt and pepper and saute over medium heat, stirring constantly, until bubbly. Remove from heat. Stir in the milk and broth. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Stir in the chicken and pimentos and cook until hot. Serve over the rice.
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Reviews

LORI A SCHMIDT
28

LORI A SCHMIDT

1/24/2003

This was a excellent version of the Chicken a la King I used to eat as a child. I added 1 1/4 C milk and 1/4 C flour and it turned out perfect. I also added peas and carrots. This is so quick and easy....it's a must try!!!

JIM GUEST
20

JIM GUEST

1/24/2003

The sauce is thick and pasty. I believe there is a typo in the recipe. I think the milk should be 1 1/2 cups instead of just 1/2 cup. This would make total liquids comparable to other recipes. Also the taste is somewhat bland. Perhaps the ad-dition of 1 tsp worcestershire sauce would jazz it up a little.

JAGSFAN
16

JAGSFAN

1/24/2003

I added an additional cup of milk, it was too thick using only 1/2 cup. I also added 2 tsp of garlic powder to enhance the flavor and added a small can of drained peas. Overall, it turned out great.

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