Can I use leftover rotisserie chicken for this recipe?

Absolutely! Rotisserie chicken works wonderfully in this recipe and adds great flavor. It's also a fantastic time-saver. Just remove the skin and bones, then shred or chop the meat. One average-sized rotisserie chicken should yield approximately the 4 cups needed for this recipe.

How can I prevent the sauce from curdling when adding the egg yolks?

The key is tempering the eggs by slowly whisking some of the hot sauce into them before adding them back to the pan. This gradually raises their temperature without cooking them too quickly. After adding the tempered mixture back to the pan, keep the heat low and stir constantly to distribute the heat evenly.

Can I make this dish ahead of time for a dinner party?

Yes! This dish reheats beautifully and can be made up to 2 days ahead. Store it in the refrigerator and reheat gently on the stovetop, adding a little extra broth or milk if needed to bring the sauce back to the desired consistency. The flavors actually improve after the ingredients have had time to meld.

What can I use instead of pimientos?

If pimientos aren't available, roasted red peppers make an excellent substitute. Simply drain them well and dice them to a similar size. You could also use fresh red bell peppers - just sauté them with the mushrooms until soft.

Classic Chicken a la King Recipe

Description

Classic Chicken a la King is a rich and comforting dish loaded with tender chicken, creamy sauce, and a mix of vibrant ingredients like mushrooms, peas, and pimientos. This easy-to-make recipe is perfect for a hearty weeknight dinner or a crowd-pleasing family meal, served over your choice of rice, pasta, toast, or flaky biscuits.

Ingredients

Units Scale

Main Ingredients

1/2 cup salted butter
8 ounces white or cremini mushrooms, sliced
1/2 cup all-purpose flour
2 cups chicken broth
1 1/2 cups milk
2 large egg yolks
1/3 cup heavy cream
1 cup frozen peas
1 cup diced pimientos, drained
4 cups cooked chicken, chopped or shredded

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Instructions

Sauté the mushrooms
In a large saucepan, melt 1/2 cup salted butter over medium-high heat. Add 8 ounces of sliced mushrooms and cook for about 5 minutes, stirring occasionally, until softened.
Prepare the roux and base sauce
Stir in 1/2 cup all-purpose flour and let it cook for 1-2 minutes, stirring constantly, so the flour is fully incorporated. Gradually pour in 2 cups of chicken broth and 1 1/2 cups milk while stirring. Bring the mixture to a boil, then lower the heat and simmer for 3 minutes until the sauce thickens.
Temper the egg yolks and cream
In a small bowl, whisk together 2 large egg yolks and 1/3 cup heavy cream. Slowly add about 1/2 cup of the hot sauce from the saucepan into the egg mixture while whisking constantly to temper the eggs (this prevents curdling). Pour the tempered egg mixture back into the saucepan, whisking continuously. Cook the sauce for another 2 minutes until thickened.
Incorporate the vegetables and chicken
Stir in 1 cup of frozen peas, 1 cup of diced pimientos, and 4 cups of cooked chicken. Continue cooking for 2-3 minutes, or until the peas are heated through and the chicken is warmed. Season with salt and black pepper if desired.
Serve and enjoy
Serve the Chicken a la King hot over cooked rice, pasta, toast, or flaky biscuits for the ultimate comforting meal.

Notes

Chicken a la King can be served over rice, pasta, toast, or biscuits depending on preference.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in a microwave to maintain its creamy texture.
Feel free to substitute fresh vegetables or add other ingredients like sautéed bell peppers for extra flavor.

Nutrition

Serving Size: 1 serving
Calories: 380
Sugar: 5g
Sodium: 600mg
Fat: 23g
Saturated Fat: 13g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 2g
Protein: 28g
Cholesterol: 145mg