Chicken a'la King
Chicken a'la King is a classic American comfort dish combining tender baked chicken with sautéed celery, onion, and bell peppers in a rich, creamy sauce. It's traditionally served over white rice for a warm, satisfying meal.
Chicken a'la King is a classic American comfort dish combining tender baked chicken with sautéed celery, onion, and bell peppers in a rich, creamy sauce. It's traditionally served over white rice for a warm, satisfying meal.
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Preheat your oven to 400°F (200°C).
Pour 1 cup of chicken broth into the bottom of a baking dish. Split two chicken breasts in half, season with salt and pepper, and place them in the dish.
Bake the chicken for 30 minutes.
While the chicken is baking, dice the celery, bell peppers, and onion.
In a large pot, melt 4 tablespoons of butter over medium heat. Add the diced vegetables and sauté until softened.
Once the chicken is cooked, remove it from the oven. Dice one of the chicken breast halves and shred the other three.
Add the diced and shredded chicken to the pot with the sautéed vegetables. Pour in the broth from the baking dish.
Stir in the cream of chicken soup, ground sage, 1/2 teaspoon of salt, and heavy whipping cream.
In a separate small bowl, whisk together 1 cup of chicken broth and the all-purpose flour to create a slurry. Add the slurry to the pot.
Mix everything together well and bring the mixture to a low boil.
Once boiling, cover the pot, reduce the heat to low, and let it simmer for about 15 minutes.
To prepare the rice, combine 1 cup of washed rice, 2 cups of water, 3 tablespoons of butter, and 1/2 teaspoon of salt in a separate pot. Bring to a boil.
Once the rice is boiling, cover the pot, reduce the heat to low, and simmer for about 20 minutes, or until the water is absorbed.
Serve the Chicken a'la King over the fluffy white rice.
Store covered in the refrigerator for up to 3 days or freeze for up to 2 months; reheat gently on the stovetop, adding broth if the sauce has thickened too much.
Yes. Thighs will take slightly longer to bake (25–30 minutes) and provide more flavor, though the texture will be less tender than breasts.
The sauce thickens as it cools. If it's too thick when hot, whisk in a tablespoon of broth or cream. If too thin, simmer uncovered for 2–3 minutes to reduce.
Yes. Store in an airtight container for up to 3 days. Reheat gently on the stovetop over medium heat, stirring occasionally and adding a splash of broth if needed.
Egg noodles, mashed potatoes, puff pastry shells, or buttered toast all work well with the creamy sauce.
Yes, freeze for up to 2 months in an airtight container. Thaw overnight in the refrigerator and reheat gently on the stovetop.
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