Lana Mills Recipe

Chicken ala king

By Lana Mills Lana1018

Recipe Rating:
 3 Ratings
Prep Time:
Cook Time:

Lana's Story

Make sure you go head and start the chicken first before you start the stock. And it makes it a lot easier once you cook and cube the chicken.

This was my favorite meal growing up.


diced green bell pepper
stick of butter
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64 oz
chicken stock
2 small
jars of pimentos
4 c
of chopped/shredded chicken
2 can(s)
pets evaporated milk
1 c
basamati rice/white rice
1/2 c
all purpose flour

Directions Step-By-Step

After you cook and cube the chicken you can go head and dice the bell pepper and make sure you have the broth and evaporated milk opened.
Now in the bottom of a stock pot melt the stick of butter and add the green bell pepper and cook until aldente. Now add the flour and stir until it is like a paste. Add chicken broth and evaporated milk while still stirring. You can go head and add chicken and pimentos. Cook until it boils and then simmer for about 15-20 mins. Now you can go ahead and start the rice on the side. The sauce will thicken as it cools. You can pull some out and freeze it for another time or you can serve it. You can add the rice or you can pour it over the rice which ever you prefer.

About this Recipe

Course/Dish: Chicken
Regional Style: French

  • Comments

  • 1-5 of 8
  • user
    Debby DeRousse cakesbydebby - Aug 16, 2010
    I love chicken ala king! Years ago they used to sell the boil in the bags chicken ala king but that was probably 40 years ago. I will try this thanks for posting.
  • user
    Kate Wahl 1verycreativelady - Oct 6, 2010
    This recipe is what I plan to have for dinner tomorrow night I'd have it tonight but I am having yummy leftover soup for supper tonight. I can't wait to make this for tomorrows meal. Thanks Lana for Posting.
  • user
    NIKKI SMITH adorefood - Jul 27, 2011
    YUMMY, I love chicken ala King, I usaully use turkey for this recipes..:) Thanks for the posting...:)
  • user
    Cindy Wright-Graczyk babies1959 - Oct 4, 2011
    Looking forward to making this one, Will be back later with my review
  • user
    X X urcherished - Mar 17, 2012
    Do you use a whole chicken? Just chicken breasts?