Creamy Chicken a la King Over Toast Points
Indulge in this delightful Creamy Chicken a la King, a classic comfort dish featuring tender chunks of chicken, bell peppers, and savory mushrooms enveloped in a velvety sauce. Perfect for a weeknight dinner or a cozy gathering, this dish is served over crispy toast points for a satisfying crunch. Easy to prepare and utterly delicious, this recipe is sure to become a family favorite that you’ll cherish and share for years to come.
N/A
Servings
300
Calories
10
Ingredients
Ingredients
Butter
1/4 (cup)
Flour
1/3 (cup)
Salt
1/2 (teaspoon)
Pepper
1/4 (teaspoon)
Chicken Broth
1 (cup)
Pimiento
1/4 (cup, diced)
Mushrooms
4 (ounces, sliced)
Milk
1 3/4 (cups)
Cooked Chicken
2 (cups, shredded)
Bread for Toast Points
9 (slices)
Instructions
1
In a medium saucepan, melt the butter over medium heat until it begins to bubble.
2
Whisk in the flour, salt, and pepper to create a roux, stirring continuously for 2-3 minutes to ensure the mixture does not brown.
3
Gradually add the chicken broth and milk, whisking constantly until the mixture thickens and starts to bubble vigorously, about 5 minutes.
4
Stir in the cooked chicken, pimiento, and mushrooms, and cook for an additional 3-4 minutes until heated through.
5
Meanwhile, prepare the toast points by cutting slices of bread into triangles and toasting them until golden brown.
6
Serve the chicken mixture over the warm toast points and enjoy a comforting, hearty meal.
Nutrition Information
17
Fat
27
Carbs
15
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Chicken a la King?
Chicken a la King is a classic comfort dish consisting of diced or shredded chicken in a rich, creamy sauce with mushrooms and pimientos, traditionally served over toast or pasta.
What are toast points?
Toast points are slices of bread that have been toasted, crusts removed if desired, and cut diagonally into triangles.
What kind of chicken should I use?
The recipe calls for 2 cups of shredded cooked chicken. You can use rotisserie chicken, poached chicken breasts, or leftover roasted chicken.
How do I make the sauce creamy without heavy cream?
This recipe uses a combination of a butter-and-flour roux mixed with milk and chicken broth to create a thick, velvety texture.
What can I substitute for pimientos?
If you don't have pimientos, you can use finely diced red bell peppers or roasted red peppers from a jar.
Can I use fresh mushrooms instead of canned?
Yes, you can use fresh sliced mushrooms. It is best to sauté them in the butter before adding the flour to ensure they are fully cooked.
Is this recipe gluten-free?
No, this recipe contains flour and bread. To make it gluten-free, use a gluten-free flour blend for the roux and serve over gluten-free bread or rice.
How long does it take to prepare this meal?
Because it uses pre-cooked chicken, this dish is very fast, taking approximately 15 to 20 minutes from start to finish.
Can I serve this over something other than toast?
Yes, Chicken a la King is delicious served over white rice, egg noodles, puff pastry shells, or even biscuits.
How do I prevent the sauce from having lumps?
The key is to gradually add the chicken broth and milk while whisking constantly into the roux until the mixture is smooth.
Can I use turkey instead of chicken?
Absolutely! This is a popular way to use up leftover Thanksgiving or holiday turkey.
How many calories are in a serving?
Each serving of this Creamy Chicken a la King contains approximately 300 calories.
What is the protein content of this dish?
This recipe provides about 15 grams of protein per serving.
Can I freeze Chicken a la King?
Yes, you can freeze the chicken and sauce mixture for up to 3 months. Do not freeze the toast points; make those fresh when you are ready to serve.
How do I reheat the leftovers?
Reheat the sauce on the stovetop over low heat, adding a splash of milk if it has thickened too much in the fridge. Toast new bread points for serving.
Is this dish suitable for kids?
Yes, it is a mild, creamy, and savory dish that is generally very popular with children.
What kind of bread is best for toast points?
Standard white sandwich bread is traditional, but sourdough or brioche adds an extra layer of flavor.
What if my sauce is too thick?
Simply whisk in a little more milk or chicken broth, one tablespoon at a time, until it reaches your desired consistency.
What if my sauce is too thin?
Continue to simmer the sauce for a few more minutes; it will naturally thicken as the liquid evaporates and the flour reacts with the heat.
Can I add other vegetables?
Yes, frozen peas or steamed carrots are common additions that pair well with the creamy sauce.
Does this recipe contain seafood?
No, this is a poultry-based recipe, though some variations of similar dishes use shrimp or lobster.
What is a roux?
A roux is a mixture of equal parts fat (butter) and flour cooked together, used as a base to thicken sauces.
Should the milk be cold or room temperature when adding to the roux?
While room temperature is ideal for preventing lumps, cold milk works fine as long as you whisk vigorously while adding it slowly.
Can I make this dairy-free?
You can substitute the butter with a plant-based margarine or oil and the milk with an unsweetened nut or oat milk.
How much salt and pepper should I use?
The recipe suggests 1/2 teaspoon of salt and 1/4 teaspoon of pepper, but you should always taste and adjust to your preference.
Is it okay to use canned chicken?
Yes, canned chicken can be used for convenience. Just be sure to drain it thoroughly before adding it to the sauce.
Can I add wine to the sauce?
A splash of dry white wine, like Sherry or Sauvignon Blanc, can be added with the broth to enhance the complexity of the flavor.
How do I store leftovers?
Store the chicken mixture in an airtight container in the refrigerator for up to 3 days.
Can I make this in a slow cooker?
While this is a quick stovetop recipe, you can keep the finished sauce warm in a slow cooker on the 'low' or 'warm' setting for a party.
Why is it called Chicken a la King?
The origin is debated, but it is often attributed to chefs in the early 20th century at hotels like the Brighton Beach Hotel or the Waldorf-Astoria.