Chicken à la King

Chicken A La King

On days when you need a quick meal that is nutritious and easy to make in no time, I would say the best bet is Chicken à la King.

This classic creamy recipe that consists of chicken, mushrooms and vegetables is a great way to use leftover chicken or turkey (then it’ll be called Turkey à la King?). This recipe can also be made ahead in time and reheated when you are ready to indulge! Serve over cooked rice or pasta and enjoy!


  • 1 Onion (diced)
  • 5 Cloves of Garlic (minced)
  • 8 White Button Mushrooms or 3 Portobello Mushrooms (sliced) or a combination of these mushrooms
  • 1 Can of Campbell’s Cream of Mushroom Condensed Soup
  • 1/2 Can of Water
  • 1/2 Can of Milk
  • 500 grams Cooked and Shredded Roast Chicken Breasts and/or Roast Chicken Thigh Meat
  • 1.5 Cups of Frozen Mixed Vegetables
  • Salt & Pepper


  1. Sauté diced onions, minced garlic and sliced mushrooms in a pan of olive oil over medium-high heat till soft and aromatic.
  2. Add in 1 can of Cream of Mushroom condensed soup.
  3. Using the same can, add in half can of boiled water into the pan.
  4. Add in another half can of milk into the pan.
  5. Add in chicken and stir well.
  6. Add in frozen mixed vegetables and stir well.
  7. Season with salt and pepper.
  8. Serve over cooked rice or pasta.

I will probably make Turkey à la King after Christmas using leftover roasted turkey and red & green bell peppers. The beautiful festive colours of the peppers will make a pretty dish to serve during Christmas or anytime you deem fit!

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