Chicken à la King

Vickie Parks


Every family has its own version of Chicken à la King. This is my family's recipe. The exact history of this recipe is unclear, but one claim is that it was created in the 1880s by chef Charles Ranhofer of Delmonico’s (New York City) who named it after Olympic gold medalist polo player and tennis star, Foxhall Parker Keene. That seems plausible as it was a mainstay on Delmonico's menu. And it was first mentioned in the New York Times in 1893, and the actual recipe was then published in the Times in 1900 and 1905, which helped to propel it as one of the most popular recipes of the 20th century.

pinch tips: How to Carve a Whole Chicken





15 Min


20 Min


Stove Top


1/2 c
unsalted butter
1/2 c
chopped white onion
1 clove
garlic, minced
1/2 c
chopped green bell pepper (about 1 small pepper)
3 oz
sliced button mushrooms
1/2 c
all-purpose flour
1/2 tsp
1/2 tsp
black pepper
1 1/2 c
cream or milk
1 1/4 c
low-sodium chicken broth
1 to 2 Tbsp
sherry (optional)
2 c
cooked chicken or turkey, cut into small pieces
1 oz
diced pimientos, drained (about 1/2 of a small jar)


cooked white rice
lightly toasted biscuits

Directions Step-By-Step

Melt butter in a 3-quart saucepan over medium-high heat. Cook onion, garlic, bell pepper and mushrooms in butter, stirring occasionally, for 3 minutes or until onion and pepper are crisp-tender.
Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until bubbly. Stir in milk, broth and sherry (if using). Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and pimientos; cook until hot.
Serve over hot cooked rice, toast, or biscuits (halved and lightly toasted).

(It's a great way to use some of your leftover Thanksgiving turkey meat and biscuits.)

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy