Joanna Lund's Classic Chicken a La King

"This is from JoAnna Lund's cookbook "Cooking Healthy Across America". It's so easy to prepare! I used boiled chicken that I boiled and shredded the day before so this made for a quick and easy weeknight meal. We served it over Texas Toast but I'm sure it'd be just as good over noodles, rice or mashed potatoes. Note: the recipe calls for 1 1/2 c of peas, but the family doesn't like peas that much so I just used about 3/4 cup."
photo by loof751 photo by loof751
photo by loof751
photo by DuChick photo by DuChick
Ready In:




  • In a large skillet, combine chicken gravy, peas, and undrained pimiento.
  • Stir in parsley flakes, sage and black pepper.
  • Add chicken.
  • Mix well to combine.
  • Cook over medium heat for 5 minutes, stirring occasionally.
  • Stir in sour cream.
  • Lower heat and simmer for 3-4 minutes or until heated through, stirring often.
  • Serve and enjoy!

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  1. loof751
    Quick, easy, tasty! I boiled a chicken breast to use for this, then made my own gravy from the broth. I used a little less sour cream than called for as it's all I had, and I really liked the addition. Served over mashed potatoes and really enjoyed - thanks for sharing the recipe!
  2. DuChick
    Quick, easy, and healthy! This was pretty good for a weeknight dinner. I also cut down on the amount of peas and served the chicken mixture over mashed potatoes. Because I didn't have any pimientos, I subbed 1/4 cup chopped red pepper. Thanks for posting this one, Troop Angel! MERP'd for 2008 All New Zaar Cookbook Tag.


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