30-Minute Chicken à la King

A hearty and creamy dish, this retro recipe has veggies, chicken and toasted baguettes. The flavors are crowd-pleasing and a great way to get kids to eat veggies in a new way.
  • Servings: 4
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes


  • 4 tablespoons (½ stick) unsalted butter
  • ½ cup chopped green bell pepper
  • ½ cup chopped onion
  • ½ cup chopped cremini mushrooms
  • ¼ cup all-purpose flour
  • 1½ cups whole milk
  • ½ cup low-sodium chicken broth
  • 2 cups cubed cooked chicken (see Note)
  • ¼ cup chopped pickled cherry peppers
  • ¼ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • Freshly ground black pepper
  • Baguette, cut into four pieces, for serving


1. In a large skillet, melt the butter over medium-high heat. Add the bell pepper and onion and cook, stirring, for about 4 minutes. Add the mushrooms and cook for 2 to 3 minutes more.
2. Add the flour and stir well. While stirring, add the milk and broth. Bring the mixture to a boil while stirring frequently, then reduce the heat to medium-low. Add the chicken, cherry peppers, garlic powder, salt, and black pepper and mix well. Cook, stirring, until the mixture has thickened, about 5 minutes.
3. Serve over baguette.

To cook the chicken, place 2 medium boneless, skinless chicken breasts on a baking sheet and bake at 350ºF for 30 minutes. Cut into cubes.

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