Best 5 Potato Topped Chicken A La King Recipes
Indulge in a culinary journey with Potato-Topped Chicken à la King, a delightful casserole that combines the richness of chicken and creamy sauce with a crispy potato topping. This classic dish is elevated with the addition of tender mushrooms, colorful peas, and a hint of sherry, creating a symphony of flavors that will tantalize your taste buds. Alongside the main recipe, you'll also discover variations that cater to different dietary preferences, including a vegetarian version and a gluten-free alternative. Whether you're seeking a comforting weeknight meal or a special occasion centerpiece, Potato-Topped Chicken à la King is sure to impress.
Here are our top 5 tried and tested recipes!
CHICKEN A LA KING
An easy Chicken a la King sauce that comes together fast on the stovetop! Rich, creamy and loaded with a hearty mix of tender chicken, mushrooms, peas, celery, and peppers.
Provided by Kelly Anthony
Categories Dinner Main Course
Time 30m
Number Of Ingredients 14
Steps:
- Add the butter to a large skillet (with a fitted lid) or a Dutch oven over medium-high heat. As soon as the butter has melted, add the diced bell pepper, onion, celery, mushrooms, 1 teaspoon Kosher salt and 1/2 teaspoon black pepper. Stir the mixture until evenly coated in the butter. Reduce the heat to medium, cover and cook for about 6 minutes -- just until everything has softened.
- Sprinkle the flour over the vegetables and stir for about 1 minute. Add the chicken broth one big splash at a time, stirring until completely mixed and smooth after each addition.
- Once all of the broth has been incorporated, stir in 1 teaspoon Kosher salt, 1/2 teaspoon pepper, garlic powder, and paprika. Simmer for 2-3 minutes, or until slightly thickened.
- Stir the peas and the cream, and bring to a simmer. Simmer for about 5 minutes more, then stir in the chicken.
- Serve over biscuits, rice, or pasta and enjoy!
Nutrition Facts : Calories 492 kcal, Carbohydrate 23 g, Protein 30 g, Fat 32 g, SaturatedFat 19 g, Cholesterol 145 mg, Sodium 1276 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
CHEF JOHN'S CHICKEN A LA KING
Chicken à la King is one of my favorite classic comfort foods. This recipe is easy to adapt--you can make it thicker or thinner by changing the amount of roux and having a little extra stock on hand. Usually I make this with leftovers from a large roasted chicken. Serve over pasta, toast, rice, or mashed potatoes.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken
Time 45m
Yield 4
Number Of Ingredients 15
Steps:
- Melt butter in a large skillet over medium-high heat. Add mushrooms and salt. Saute until mushrooms release their moisture. Continue cooking until moisture evaporates and mushrooms begin to brown, 8 to 10 minutes. Add shallots; cook and stir just until shallots soften, 3 or 4 minutes.
- Reduce heat to medium. Stir in flour to coat the mushrooms; cook until flour begins to turn golden, about 5 minutes, to form roux. Add peppers; cook and stir about 1 minute. Pour in sherry wine; allow to sizzle about 30 seconds. Stir in stock. Raise heat to medium-high and bring to a simmer. When it starts to bubble, reduce heat to medium-low and cook until slightly thickened, 10 to 15 minutes stirring occasionally. Add nutmeg and cayenne pepper.
- Stir in thyme, parsley, cream, and chicken. Reduce heat to low and cook until chicken is heated through, about 5 minutes. Check seasonings and adjust as needed. Top each serving with some chopped fresh chives.
Nutrition Facts : Calories 583.4 calories, Carbohydrate 20.8 g, Cholesterol 178.6 mg, Fat 36.2 g, Fiber 1.9 g, Protein 43.7 g, SaturatedFat 18.9 g, Sodium 832.7 mg, Sugar 4.1 g
CHICKEN A LA KING I
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
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
CHICKEN à LA KING
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
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
CHICKEN A LA KING BAKED POTATO TOPPING
This recipe came from Paula Deen's newest cookbook "Celebrates". This is a great cookbook because it's set up in menus for various events over the year. This one is in the Graduation Potato Bar menus. So, if you're setting up a potato bar, this is a great addition. There are several others too, that I am also posting.
Provided by Redneck Epicurean
Categories Sauces
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Place the chicken in a large pot with 1 teaspoons of the salt and water to cover.
- Cook over medium heat until the chicken is tender, about 1 hour.
- Remove the skin and bones and cut the meat into 1-inch pieces.
- Reserve 1 cup of the broth.
- Make a white sauce by melting the butter in a heavy medium saucepan over low heat.
- Stir in the milk, stirring constantly with a wooden spoon; cook until thick, about 4 minutes.
- Add the chicken, mushrooms, green pepper, pimiento, and almonds.
- Add the cream, the remaining salt, and pepper.
- Cook for about 5 minutes.
- Add 1/2 cup of the chicken broth if the mixture is too thick.
- Keep hot in a crockpot or chafing dish over very low heat.
- Serve over baked potatoes.
Nutrition Facts : Calories 405.2, Fat 31.6, SaturatedFat 13.5, Cholesterol 124.4, Sodium 605.1, Carbohydrate 7.7, Fiber 0.7, Sugar 0.8, Protein 22.3
Tips:
- Use a large skillet or Dutch oven to ensure that all of the ingredients can fit comfortably.
- If you don't have a potato masher, you can use a fork or a spoon to mash the potatoes.
- Be sure to cook the chicken until it is cooked through, but not overcooked. Overcooked chicken will be tough and dry.
- If you are using frozen peas, be sure to thaw them before adding them to the dish.
- Serve the potato-topped chicken à la king over rice, noodles, or mashed potatoes.
Conclusion:
Potato-topped chicken à la king is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. The combination of creamy sauce, tender chicken, and crispy potato topping is sure to please everyone at the table.
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