Making Chicken à la King is personal for me. Chicken à la King wasn’t something I grew up making, but it is one of my husband’s favorite comfort foods, so I made it my mission to learn how to make it the right way and make it well. After many years of tweaking and perfecting, I finally landed on a version that delivers big flavor, comes together in under 30 minutes, and fits real life. The secret? A little kitchen wisdom and a smart shortcut using Costco rotisserie chicken, which cuts down prep time without sacrificing taste. It is classic comfort food made doable, and once you try it, you’ll understand why this recipe earned its crown in my kitchen.
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Ingredients You’ll Need
- Rotisserie chicken: A timesaver. Make sure to use a mix of breast and thigh meat for the best flavor.
- All-purpose flour: Thicken the creamy sauce that coats the noodles.
- Half and half: Creates a rich, silky base for the sauce.
- Egg noodles: Covered with the cc, comforting base for the chicken and sauce.
- Chicken broth: Adds savory depth and helps loosen the roux into a smooth sauce.
- Butter: Used to sauté the mushrooms and start the roux.
- Mushrooms: Adds a meaty texture to the dish.
- Frozen peas: Add sweetness, color, and a tender bite.
- Pimentos: Add mild tang, color, and a subtle sweetness.
- Garlic powder: Adds gentle, savory garlic flavor without overpowering the dish.
- Black pepper: Gives the sauce a warm, peppery kick.
- Salt: Seasons the sauce and noodles so the entire dish is flavorful.
Substitutions and Variations
You can easily customize this Chicken A la King. Below are a few options
- Leftover turkey can be used in place of rotisserie chicken
- Whole milk instead of half and half
- Replace the mushrooms with bell peppers
- Serve your Chicken à la King over rice instead of egg noodles
Watch Me Make This Recipe
Step-by-Step Instructions for Creamy Chicken à la King
1. Cook the Noodles
Add ½ teaspoon of salt to a pot of water and bring to a boil. Add egg noodles and cook for 8 minutes, stirring occasionally. Once done, turn off the heat, drain, rinse with cold water, and set aside.
2. Prepare the Gravy
In a skillet over medium heat, melt the butter. Add mushrooms and sauté for about 5 minutes until golden.
3. Make the Roux
Stir in the flour and cook until lightly browned, cooking the flour in butter for at least 2 minutes removes the “raw” taste.
4. Add the Liquids
Slowly whisk in chicken broth until smooth. Then pour in the half & half, stirring well.
5. Combine all Ingredients
Stir in the shredded rotisserie chicken, pimentos, and peas. Season with the remaining 1½ teaspoons salt, garlic powder, and black pepper.
6. Simmer and Serve
Let the mixture simmer for 3 minutes, allowing flavors to meld. Serve hot over egg noodles.
Serving Suggestions
Serve Chicken Ala King over egg noodles with a simple green salad or Brussel sprouts on the side. Add warm dinner rolls, garlic bread, or biscuits to soak up the creamy sauce. It also pairs well with white or brown rice, mashed potatoes, or even puff pastry shells if you want a slightly fancier presentation for holidays or Sunday dinner.
Pro Tips from Barbara
Brown the flour slightly for deeper flavor
When you add the flour to the mushrooms and butter, cook it until it turns a light golden color. this cooks out the raw flour taste and gives your sauce a richer, “from scratch” flavor.
Thin the sauce to your liking at the end
After adding the chicken, peas, and pimentos, adjust the thickness by stirring in a little chicken broth or half and half until it’s as creamy or loose as you prefer.
Keep the noodles separate until serving
For the best texture, don’t mix the noodles into the sauce. Spoon the creamy chicken mixture over cooked egg noodles so they stay firm.
How to Store Leftovers
How to Store in the Refrigerator
Allow the Chicken Ala King to cool to room temperature. Transfer the chicken and sauce to an airtight container and store the cooked egg noodles separately so they don’t get mushy. Refrigerate both for up to 4 days.
How to Freeze
For best texture, freeze just the chicken and sauce without the noodles. Let it cool completely, then place in a freezer-safe container or heavy-duty freezer bag, removing as much air as possible. Label and freeze for up to 3 months. Cook fresh egg noodles when you’re ready to serve.
How to Reheat
From the Refrigerator (Stovetop – Best Method):
Add the chicken and sauce to a saucepan or skillet over low to medium-low heat, stirring occasionally until heated through. If the sauce has thickened, add a splash of milk, half and half, or chicken broth to loosen it. Serve over warmed noodles, rice, or potatoes.
From the Refrigerator (Microwave):
Place a portion in a microwave-safe dish, cover loosely, and heat in 30–45 second intervals, stirring between each, until hot. Add a spoonful of milk or broth if needed to smooth out the sauce.
From the Freezer:
Thaw overnight in the refrigerator if possible, then reheat on the stovetop over low to medium-low heat, stirring often and adding a little milk, half and half, or broth as needed until creamy and hot. Serve over freshly cooked egg noodles.
Yes, any cooked chicken or turkey works well—just make sure it’s fully cooked and chopped into bite-size pieces.
You can make the sauce and chicken mixture up to a day in advance and store it in the refrigerator; reheat gently and cook fresh noodles right before serving for the best texture.
Stir in a little extra chicken broth or milk, a tablespoon at a time, until it reaches your desired consistency.
Yes, you can leave them out or replace them with other vegetables like bell peppers, carrots, or a mixed veggie blend.
Creamy Chicken à la King with Egg Noodles
6
servings15
minutes20
minutes580
kcal35
minutesCreamy Chicken Ala King made with tender rotisserie chicken, mushrooms, peas, and pimentos in a rich, velvety sauce, served over egg noodles. This easy comfort food dinner comes together on the stovetop and is perfect for a cozy family meal.
Ingredients
3 cups cooked rotisserie chicken, shredded or chopped
all-purpose flour
2 cups half and half
1½ chicken broth
butter
2 cups sliced mushrooms
1 cup frozen peas
1 can pimentos, drained
garlic powder
1 teaspoon black pepper
2 teaspoons salt, divided
1 bag egg noodles
salt (for the pasta water)
Directions
- Bring a large pot of water to a boil. Add ½ teaspoon of salt to the water, then add the egg noodles. Cook for about 8 minutes, stirring occasionally, until tender. Turn off the heat, drain the noodles, and rinse them with cold water to stop the cooking. Set aside.
- Using medium heat, bring a large pan or skillet to temperature. Add the butter and let it melt completely. Add the sliced mushrooms and sauté for about 5 minutes, until they begin to soften and release their juices.
- Sprinkle the flour evenly over the mushrooms. Stir constantly and cook until the flour has browned slightly and no raw flour remains.
- Slowly pour in the chicken broth while stirring. Continue mixing until the broth and roux are fully combined and smooth.
- Pour in the half and half. Stir continuously until the mixture is smooth and begins to thicken into a creamy sauce.
- Add the shredded rotisserie chicken and the drained pimentos to the pan. Stir to combine evenly. Season with the remaining 1½ teaspoons of salt, the garlic powder, and the black pepper.
- Add the frozen peas and stir until everything is well combined.
- Allow the mixture to cook for an additional 3 minutes over medium heat, just until the peas are heated through and the sauce is hot and creamy.
Recipe Video
Notes
- When you add the flour to the mushrooms and butter, cook it until it turns a light golden color—this cooks out the raw flour taste and gives your sauce a richer, “from scratch” flavor.
- For the best texture, don’t mix the noodles into the sauce—spoon the creamy chicken mixture over freshly cooked egg noodles so they stay firm and don’t soak up too much sauce.
