Best 8 Pecan Chicken A La King Recipes

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Indulge in a delectable culinary journey with our specially curated collection of pecan chicken à la king recipes. This classic dish combines tender chicken, creamy sauce, and crunchy pecans, resulting in a symphony of flavors that will tantalize your taste buds. Whether you prefer a traditional version or a modern twist, we have a recipe to suit every palate. Explore our selection of easy-to-follow recipes, ranging from the classic pecan chicken à la king to variations featuring a variety of ingredients like mushrooms, artichokes, and even a touch of spice. Each recipe is carefully crafted to ensure a rich, flavorful sauce that perfectly complements the succulent chicken and crispy pecans. So, gather your ingredients, prepare your taste buds, and embark on a culinary adventure with our pecan chicken à la king recipes.

Here are our top 8 tried and tested recipes!

CHICKEN à LA KING



Chicken à la King image

Chicken à la King has an unclear origin, but some very clear requirements and this recipe meets them all, including: chicken (of course), creamy sauce, pimientos and cooked vegetables. What you might not expect from this recipe is that it's actually a lighter meal, boasting extra veggies and coming in under 400 calories per serving.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 11

1/2 cup butter
1 small green bell pepper, chopped (1/2 cup)
3 ounces fresh mushrooms, sliced (3 ounces)
1/2 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups milk
1 1/4 cups Progresso™ chicken broth (from 32-ounce carton)
2 cups cut-up cooked chicken or turkey
1 jar (2 ounces) diced pimientos, drained
3 cups hot cooked rice or 12 slices toasted baguette

Steps:

  • Melt butter in 3-quart saucepan over medium-high heat. Cook bell pepper and mushrooms in butter, stirring occasionally, until bell pepper is crisp-tender.
  • Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and pimientos; cook until hot. Serve over rice.

Nutrition Facts : Calories 395, Carbohydrate 35 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 1 g, Protein 20 g, SaturatedFat 5 g, ServingSize 1 1/2 Cups, Sodium 660 mg

TRADITIONAL CHICKEN A LA KING



Traditional Chicken A La King image

We raise fryers to feed our family for months. And this is one of our favorite ways to prepare chicken. It's a traditional dish that's sure to please.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4-6 servings.

Number Of Ingredients 14

2 cups sliced fresh mushrooms
1 cup sliced fresh carrots
1/2 cup chopped onion
1/2 cup chopped green pepper
1/4 cup butter
1/4 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried sage
1-1/2 cups milk
1 cup chicken broth
1 cup frozen peas
2 cups cubed cooked chicken
Warm biscuits

Steps:

  • In large saucepan, saute the mushrooms, carrots, onion and green pepper in butter until vegetables are crisp-tender. , In a large bowl, combine the flour, salt, pepper and sage; stir in milk and broth until smooth. Gradually add to vegetable mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened; Add peas and chicken. , Simmer, uncovered, for 4-6 minutes or until vegetables are tender. Serve with biscuits.

Nutrition Facts :

CHICKEN à LA KING



Chicken à la King image

Though its name may sound regal on first read, Chicken à la King is as creamy and comforting as it comes. This hearty classic is practically a crustless chicken pot pie. Some might even call it a chicken gravy.While it's a delight served over anything from toast to noodles, we Southerners prefer it over a warm, homemade biscuit. Pile it on top of a Buttermilk Biscuit, and you're sure to see empty plates from even the pickiest of little eaters at the dinner table. One bite will have the whole family shouting, "Long live Chicken a la King!"Here, we call for deli-roasted chicken, but this is a great recipe to prepare if you have leftover cooked chicken or turkey-just substitute it in. You can also use a quick skillet chicken or boiled chicken. But for a weeknight cook in a time crunch, there's nothing like a recipe that calls for rotisserie chicken to save the day.

Provided by Southern Living Editors

Time 27m

Yield 6 servings

Number Of Ingredients 12

1 (10-oz.) package frozen pastry shells, baked
3 tablespoons butter
1/3 cup chopped green bell pepper
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (8-oz.) package sliced fresh mushrooms
1/4 cup all-purpose flour
1 cup chicken broth
1 cup half-and-half
2 cups coarsely chopped deli-roasted chicken
1/3 cup chopped jarred roasted red bell peppers
Garnish with chopped fresh parsley

Steps:

  • Remove centers of pastry shells to create a cavity. Set shell tops aside.
  • Melt butter in a large skillet over medium heat; add bell pepper and next 3 ingredients, and sauté until bell pepper is tender. Stir in flour. Remove from heat. Gradually stir in chicken broth and half-and-half; cook over medium heat, stirring constantly, until thickened and bubbly.
  • Stir in chicken and roasted red bell pepper; cook 1 minute or until thoroughly heated.
  • Spoon filling into pastry shells. Garnish and replace tops, if desired.

CHICKEN A LA KING



Chicken a la King image

Toss poached chicken breasts with a savory mushroom sauce for Food Network Kitchen's Chicken a La King recipe.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 23

1/4 cup plus 1 tablespoon unsalted butter
2 large shallots, minced
6 tablespoons all-purpose flour
1/4 cup dry sherry
3 3/4 cups chicken broth, homemade or low-sodium canned
6 sprigs plus 1 tablespoon minced flat-leaf parsley
1 sprig fresh thyme
1 teaspoon kosher salt, plus more, to taste
1/2 teaspoon freshly ground black pepper, plus more, to taste
Pinch cayenne pepper
Pinch freshly grated nutmeg
1/2 pound shiitake mushrooms, trimmed and cut into 1/2-inch slices
1/2 cup creme fraiche or heavy cream
4 cups 1-inch cubed poached chicken, recipe follows
1 tablespoon snipped fresh chives
Serving suggestions: Buttered noodles, toast points, biscuits, or crepes
10 sprigs parsley
2 sprigs fresh thyme
1 small onion, halved
1 small carrot, halved
1 stalk celery, halved
3 pounds chicken breasts halves, on the bone and fat trimmed
5 to 6 cups chicken broth, homemade or low-sodium canned

Steps:

  • In a large saucepan over medium heat, melt 1/4 cup of the butter, and saute the shallots until softened, about 4 to 5 minutes. Sprinkle in the flour, and cook, stirring with a wooden spoon for 2 minutes. Whisk in the sherry and broth and bring to a boil while stirring. Add the parsley and thyme sprigs, lower the heat to maintain a gentle simmer. Cook the sauce for 30 minutes, stirring frequently.
  • Meanwhile, heat the remaining butter in a large skillet over medium-high heat, saute the mushrooms until golden brown, about 5 minutes. Season with salt and pepper. Strain the sauce into mushrooms and season with the salt, pepper, cayenne, and nutmeg. Whisk in the creme fraiche.
  • Add the minced parsley, chicken, and chives to the sauce, and bring to a simmer. Adjust seasoning with salt and pepper. Serve immediately over noodles, toast points, split baking powder biscuits or wrapped in crepes.
  • Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, and cool the chicken in the liquid for 30 minutes.
  • Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into cubes. Discard the bones and skin.
  • Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.
  • Yield: 4 to 6 servings

PECAN CHICKEN A LA KING



Pecan Chicken A La King image

Make and share this Pecan Chicken A La King recipe from Food.com.

Provided by Joy1996

Categories     Sauces

Time 25m

Yield 2 serving(s)

Number Of Ingredients 12

2 tablespoons butter or 2 tablespoons margarine
1/4 cup chopped celery
1 chicken bouillon cube
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon poultry seasoning
1 1/4 cups milk
1 teaspoon lemon juice
1 cup cubed cooked chicken
1 tablespoon chopped canned pimiento
1/4 cup coarsely chopped pecans
2 waffles

Steps:

  • In medium saucepan, melt butter.
  • Cook celery in butter until tender.
  • Add bouillon cube; crush with back of spoon.
  • Stir in flour, salt, and poultry seasoning.
  • Add milk all at once.
  • Cook, stirring constantly, till mixture thickens and bubbles.
  • Stir in lemon juice, chicken, pimiento, and pecans.
  • Cook and stir until heated through.
  • Spoon over hot waffles and garnish with additional pecans, if desired.

SUPER FAST AND EASY CHICKEN A LA KING



Super Fast and Easy Chicken a la King image

Faster than a speeding bullet! More tasty than a locomotive! Able to fill hungry tummies in a single bound! It's Super-King!!

Provided by Marie

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Yield 8

Number Of Ingredients 5

3 (10.75 ounce) cans condensed cream of chicken soup
3 (10.75 ounce) cans condensed cream of mushroom soup
2 cups water
1 (15 ounce) can peas
1 pound boneless chicken breast halves, cooked and diced

Steps:

  • Combine cream of chicken soup, cream of mushroom soup and water in a large pot or saucepan over medium low heat. Add chicken and cook, stirring, until heated through. Stir in peas, heat through, and serve over toast.

Nutrition Facts : Calories 331.6 calories, Carbohydrate 20.8 g, Cholesterol 51.7 mg, Fat 17.7 g, Fiber 1.6 g, Protein 21.8 g, SaturatedFat 4.6 g, Sodium 1620.7 mg, Sugar 3.9 g

CHICKEN A LA KING



Chicken A La King image

I copied this out of a magazine years ago while traveling with my husband, who was in the army. This is also delicious served over biscuits.-Polly Hurst, Flemingsburg, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 9

1/4 cup butter, cubed
1/3 cup all-purpose flour
1/2 teaspoon salt
1 cup chicken broth
1 cup milk
2 cups cubed cooked chicken
1 can (4 ounces) mushroom stems and pieces, drained
1 jar (2 ounces) diced pimientos, drained
Toast points

Steps:

  • In a large saucepan, melt butter; stir in flour and salt until smooth. Add the broth and milk; bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Stir in the chicken, mushrooms and pimientos; heat through. Serve with toast points.

Nutrition Facts : Calories 323 calories, Fat 19g fat (10g saturated fat), Cholesterol 101mg cholesterol, Sodium 839mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 1g fiber), Protein 25g protein.

CHICKEN A LA KING I



Chicken a la King I image

Easy and elegant chicken dish. It's a great way to use leftover chicken or turkey. Green pepper and red pimientos make this a pretty dish to serve at Christmas or anytime. Serve over cooked rice, toast, or noodles. Can be made ahead and reheated.

Provided by Colleen B. Smith

Categories     Meat and Poultry Recipes     Chicken

Yield 7

Number Of Ingredients 11

1 (4.5 ounce) can mushrooms, drained, liquid reserved
1 green bell pepper, chopped
½ cup butter
½ cup all-purpose flour
1 teaspoon salt
¼ teaspoon ground black pepper
1 ½ teaspoons chicken bouillon powder
1 ½ cups milk
1 ¼ cups hot water
4 cooked, boneless chicken breast halves, chopped
4 ounces chopped pimento

Steps:

  • Cook and stir drained mushrooms and green pepper in butter or margarine over medium heat for 5 minutes. Remove from heat.
  • Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat.
  • Stir in instant bouillon, milk, water, and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir for 1 minute.
  • Stir in chicken and pimiento. Heat through.

Nutrition Facts : Calories 304.7 calories, Carbohydrate 12 g, Cholesterol 86.5 mg, Fat 19.2 g, Fiber 1.3 g, Protein 20.8 g, SaturatedFat 10.4 g, Sodium 733.9 mg, Sugar 3.8 g

Tips:

  • Use high-quality, fresh ingredients for the best flavor.
  • Don't overcook the chicken, or it will become dry and tough.
  • If you don't have sherry on hand, you can substitute dry white wine or chicken broth.
  • Feel free to add other vegetables to the dish, such as chopped celery, carrots, or peas.
  • Serve the chicken à la king over rice, noodles, or mashed potatoes.

Conclusion:

Chicken à la king is a classic dish that is easy to make and always a crowd-pleaser. With its creamy, flavorful sauce and tender chicken, it's a perfect comfort food for a cold night. This recipe for pecan chicken à la king is a delicious twist on the classic dish, with the addition of crunchy pecans adding a nutty flavor and texture. Whether you're serving it for a weeknight dinner or a special occasion, this dish is sure to be a hit.

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