Go Back
–+ servings

LIKE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
leave a comment below the recipe!

4.46 from 11 votes
Print Recipe

Chicken à la King

Super easy recipe for Chicken (or Turkey) Ala King - using left over meat and frozen veggies.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Chicken
Cuisine: American
Keyword: 30 minute meal, chicken, Chicken à la King, Chicken Ala King, easy meal, one pan meal
Servings: 4
Calories: 260kcal
Author: Michaela Kenkel

Equipment

Ingredients

  • 1 pound cooked chicken or turkey diced or shredded
  • 2 10.5 ounce cans cream of chicken soup
  • 1/2 cup cream or half & half
  • 1/2 cup cooking sherry
  • 2 teaspoons chicken bouillon granuals
  • 1 12 ounce package frozen peas & carrots
  • 1 4 ounce can sliced mushrooms
  • 1/2 teaspoon poultry seasoning
  • 1/4 teaspoon Worcestershire sauce
  • 2 Tablespoons fresh parsley chopped

Instructions

  • In a large saucepan, add the chicken, cream of chicken soup, cream or half & half, cooking sherry, chicken bouillon, frozen vegetables, mushrooms, poultry seasoning, and Worcestershire sauce.
  • Stir everything together and heat over medium heat until the mixture begins to bubble gently.
  • Reduce the heat to low and let it simmer for 15 to 25 minutes, stirring occasionally. This gives the flavors time to meld and the sauce to thicken.
  • Right before serving, stir in fresh parsley. Spoon over your chosen base. buttermilk biscuits, egg noodles, baked potatoes, or even puff pastry shells all work great!

Notes

How to Store Leftovers
Let the dish cool completely before transferring to an airtight container. Store in the refrigerator for up to 3–4 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or broth if needed to loosen the sauce. This recipe doesn’t freeze well due to the creamy sauce base, but it’s so easy to make fresh that you probably won’t need to.
How to Make Chicken à la King in the Slow Cooker
  1. In the bowl of your slow cooker, combine the cooked chicken or turkey, cream of chicken soup, half and half or heavy cream, cooking sherry (or chicken broth), chicken bouillon, frozen peas and carrots, mushrooms, poultry seasoning, Worcestershire sauce, and a pinch of onion powder if you'd like.
  2. Mix everything gently so the sauce mixture is as smooth as possible.
  3. Cover and cook on low heat for 3 to 4 hours or high for 1½ to 2 hours, just until everything is heated through and the flavors have melded. If you're using raw chicken breasts instead of pre-cooked chicken, cook on low for 6 to 7 hours or high for 3½ to 4 hours, then shred the chicken and stir it back into the sauce.
  4. Stir in the fresh parsley just before serving. If the sauce is too thick, thin it with a splash of chicken broth or milk.

Nutrition

Serving: 1serving | Calories: 260kcal | Carbohydrates: 2g | Protein: 25g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 106mg | Sodium: 391mg | Potassium: 489mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 671IU | Vitamin C: 4mg | Calcium: 36mg | Iron: 1mg