Chicken Ala King in 30 Minutes

Total Time
35mins
Prep 15 mins
Cook 20 mins

From Rachel Ray of course - This is a very easy dish but tastes like you worked really hard.

Ingredients Nutrition

Directions

  1. Preheat oven according to package directions for biscuits.
  2. Arrange biscuits on nonstick baking sheet and sprinkle with a little ground cayenne pepper or sweet paprika.
  3. Bake until golden, remove biscuits from oven and then cool. (10-18 minutes depending on the type biscuit you use).
  4. Meanwhile, in a medium skillet, bring wine & chicken broth to a boil. Add the bay leaf.
  5. Gently drop in chicken breasts & lower heat to simmer.
  6. Poach chicken for 10 to 12 minutes.
  7. Preheat another skillet over medium heat.
  8. Add oil and butter.
  9. When butter melts into oil, add mushrooms and onion and cook 5 minutes until tender.
  10. Stir in flour and cook another minute or so.
  11. Remove chicken from broth and set aside.
  12. Whisk 2 to 2 1/2 cups poaching liquid into the mushroom, onion & flour mixture. Discard the bay leaf.
  13. Add pimentos and peas to the sauce.
  14. Dice chicken into bite-size pieces and return it to the sauce.
  15. Add ground black pepper to taste.
  16. To serve: Split the biscuits, place bottoms on plates and cover with ladles of Chicken a la King.
  17. Cap with biscuit tops and garnish with chopped parsley.
Most Helpful

4 5

The recipe was easy to follow, however, I was short on time and used already cooked seasoned chicken breast strips. Also, instead of biscuits, used puff pastries. The pastries gave the meal a light feeling. Will use this recipe again!

4 5

I loved the time to make aspect of this recipe. I skipped the sautéed in butter and oil bits. I just cooked everything in the chicken stock which I thickened at the end of cooking. I didn't use any pimiento only because I didn't have any. Dh and I were both very pleased with the flavor and textures of this very nice and simple to make recipe. To make the biscuits I used E-Z Low Fat Bisquick Mix.

5 5

I saw Rachel make this last week and thought it looked easy and good. Something the kids would like too. I followed the recipe with the exception of leaving out the pimentoes as I am not a big fan. I disagree with the previous reviewer who was "looking for more flavor" as I thought this was full of flavor. I think poaching the chix in wine and chix stock really brings out the flavor. This was quick, easy and tasted great. Everyone liked it, even the 4 yo. Very similar taste to the inside of a homemade potpie. It did take me about 45 minutes rather than 30.