Best 10 Potato Topped Chicken A La King Recipes

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Are you tired of the same old chicken and potato dishes? If yes, then it's time to explore something different and delicious. Potato Topped Chicken a la King is a scrumptious dish that combines the flavors of creamy chicken, tender potatoes, and a variety of vegetables in a mouthwatering casserole. This delectable dish is a perfect blend of comfort food and gourmet cuisine, making it a hit among people of all ages. Let's embark on a culinary journey to discover the best recipe for Potato Topped Chicken a la King, a dish that is sure to tantalize your taste buds and impress your family and friends.

Here are our top 10 tried and tested recipes!

CHEF JOHN'S CHICKEN A LA KING



Chef John's Chicken a la King image

Chicken à la King is one of my favorite classic comfort foods. This recipe is easy to adapt--you can make it thicker or thinner by changing the amount of roux and having a little extra stock on hand. Usually I make this with leftovers from a large roasted chicken. Serve over pasta, toast, rice, or mashed potatoes.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken

Time 45m

Yield 4

Number Of Ingredients 15

6 tablespoons unsalted butter
½ pound sliced mushrooms
2 large shallots, minced
1 cup diced sweet bell peppers
Salt and freshly ground black pepper to taste
⅓ cup all-purpose flour
¼ cup dry sherry
3 ½ cups chicken stock or broth
1 pinch freshly grated nutmeg
1 pinch cayenne pepper
2 teaspoons fresh thyme
1 tablespoon chopped fresh Italian parsley
⅓ cup creme fraiche or heavy cream
4 cups cubed roasted chicken
Chopped fresh chives for garnish

Steps:

  • Melt butter in a large skillet over medium-high heat. Add mushrooms and salt. Saute until mushrooms release their moisture. Continue cooking until moisture evaporates and mushrooms begin to brown, 8 to 10 minutes. Add shallots; cook and stir just until shallots soften, 3 or 4 minutes.
  • Reduce heat to medium. Stir in flour to coat the mushrooms; cook until flour begins to turn golden, about 5 minutes, to form roux. Add peppers; cook and stir about 1 minute. Pour in sherry wine; allow to sizzle about 30 seconds. Stir in stock. Raise heat to medium-high and bring to a simmer. When it starts to bubble, reduce heat to medium-low and cook until slightly thickened, 10 to 15 minutes stirring occasionally. Add nutmeg and cayenne pepper.
  • Stir in thyme, parsley, cream, and chicken. Reduce heat to low and cook until chicken is heated through, about 5 minutes. Check seasonings and adjust as needed. Top each serving with some chopped fresh chives.

Nutrition Facts : Calories 583.4 calories, Carbohydrate 20.8 g, Cholesterol 178.6 mg, Fat 36.2 g, Fiber 1.9 g, Protein 43.7 g, SaturatedFat 18.9 g, Sodium 832.7 mg, Sugar 4.1 g

POTATO -TOPPED CHICKEN A LA KING RECIPE - (5/5)



Potato -Topped Chicken a la King Recipe - (5/5) image

Provided by HeatherS

Number Of Ingredients 20

CASSEROLE
2 tablespoons butter
1/4 cup sliced green onions
1/3 cup All Purpose Flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 can ready-to-serve chicken broth
1/2 cup milk
2 cups cubed cooked chicken
1 cup frozen Baby Sweet Peas
TOPPING
1 1/2 cups water
3 tablespoons butter
1 teaspoon minced garlic
1/4 teaspoon salt
2 1/4 cups potato flakes
3/4 cup milk
1 egg
2 tablespoons chopped green onions
Paprika, if desired

Steps:

  • Heat oven to 350°F. Melt 2 tablespoons butter in large skillet over medium heat. Add 1/4 cup green onions; cook and stir 1 minute. Add flour,1/2 teaspoon salt and the pepper; stir until blended. Gradually add broth and1/2 cup milk; cook until mixture boils and thickens, stirring constantly. Add chicken and peas; mix well. Spoon into ungreased 8-inch square (2-quart) baking dish or oval gratin dish. In medium saucepan, combine water,3 tablespoons butter, garlic and 1/4 teaspoon salt. Bring to a boil. Remove from heat; stir in potato flakes and 3/4 cup milk. Add egg; mix well. Spoon or pipe potato mixture over chicken mixture in baking dish. Sprinkle with 2 tablespoons green onions and paprika. Bake at 350°F. for 30 minutes or until casserole is bubbly and top is light golden brown.

CHICKEN A LA KING BAKED POTATO TOPPING



Chicken a La King Baked Potato Topping image

This recipe came from Paula Deen's newest cookbook "Celebrates". This is a great cookbook because it's set up in menus for various events over the year. This one is in the Graduation Potato Bar menus. So, if you're setting up a potato bar, this is a great addition. There are several others too, that I am also posting.

Provided by Redneck Epicurean

Categories     Sauces

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 11

1 (3 lb) roasting chickens
1 1/2 teaspoons salt
4 tablespoons butter
1/4 cup flour
2 cups milk
1 cup sliced mushrooms
1 cup green pepper, chopped
1 tablespoon pimiento, chopped
1 tablespoon almonds, chopped
1/2 cup whipping cream
1/4 teaspoon pepper

Steps:

  • Place the chicken in a large pot with 1 teaspoons of the salt and water to cover.
  • Cook over medium heat until the chicken is tender, about 1 hour.
  • Remove the skin and bones and cut the meat into 1-inch pieces.
  • Reserve 1 cup of the broth.
  • Make a white sauce by melting the butter in a heavy medium saucepan over low heat.
  • Stir in the milk, stirring constantly with a wooden spoon; cook until thick, about 4 minutes.
  • Add the chicken, mushrooms, green pepper, pimiento, and almonds.
  • Add the cream, the remaining salt, and pepper.
  • Cook for about 5 minutes.
  • Add 1/2 cup of the chicken broth if the mixture is too thick.
  • Keep hot in a crockpot or chafing dish over very low heat.
  • Serve over baked potatoes.

Nutrition Facts : Calories 405.2, Fat 31.6, SaturatedFat 13.5, Cholesterol 124.4, Sodium 605.1, Carbohydrate 7.7, Fiber 0.7, Sugar 0.8, Protein 22.3

CHICKEN A LA KING



Chicken a la King image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 2h40m

Yield Serves 6

Number Of Ingredients 18

3 ribs celery, thinly sliced on bias
1 large onion, finely chopped
2 carrots, thinly sliced on bias
1 fresh bay leaf
Salt and pepper
1/2 red bell pepper, thinly sliced into strips
3 tablespoons butter
3 heaping tablespoons all-purpose flour
1/2 cup white wine
2 1/2 cups chicken stock
1/2 cup heavy cream
4 boneless, skinless chicken breasts, cut into bite-size pieces
1/2 pound thin asparagus, cut into 1-inch pieces on a long angle
1 cup frozen peas
2 tablespoons fresh tarragon, chopped
2 packages (4 to 6 each) puff-pastry shells
1 can fried thin Chinese noodles (or leftovers from your last Chinese takeout)
2 tablespoons chives, finely chopped

Steps:

  • Place a large, deep-sided skillet over medium-high heat with EVOO, 2 turns of the pan. Add the celery, onions, carrots and bay leaf and season with a little salt and pepper. Cook, stirring frequently, for about 7 to 8 minutes. Add the red bell pepper and continue to cook for an additional 2 to 3 minutes. Scoot the veggies over to the sides and add the butter to the center of the skillet. Once the butter has melted, add the flour and cook for about 1 minute. Whisk in the white wine, chicken stock and cream. Bring the liquids up to a simmer, then add the chicken pieces. Bring back up to a simmer and add the asparagus. Simmer the mixture until the chicken is cooked through and the asparagus is tender, about 10 to 12 minutes more. Cool and store for a make-ahead meal. Reheat over medium heat.
  • To serve: Add the peas and tarragon to the a la King mixture and stir to combine. Adjust seasoning.
  • Preheat the oven according to package directions for the puff-pastry shells. Arrange the shells on a nonstick baking sheet, then place in oven. Bake until golden, remove from oven and let cool.
  • Serve mixture filling and spilling over the pastry cups, 2 per person. Garnish each dish with noodles and chives.

CHICKEN A LA KING



Chicken a la King image

Toss poached chicken breasts with a savory mushroom sauce for Food Network Kitchen's Chicken a La King recipe.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 23

1/4 cup plus 1 tablespoon unsalted butter
2 large shallots, minced
6 tablespoons all-purpose flour
1/4 cup dry sherry
3 3/4 cups chicken broth, homemade or low-sodium canned
6 sprigs plus 1 tablespoon minced flat-leaf parsley
1 sprig fresh thyme
1 teaspoon kosher salt, plus more, to taste
1/2 teaspoon freshly ground black pepper, plus more, to taste
Pinch cayenne pepper
Pinch freshly grated nutmeg
1/2 pound shiitake mushrooms, trimmed and cut into 1/2-inch slices
1/2 cup creme fraiche or heavy cream
4 cups 1-inch cubed poached chicken, recipe follows
1 tablespoon snipped fresh chives
Serving suggestions: Buttered noodles, toast points, biscuits, or crepes
10 sprigs parsley
2 sprigs fresh thyme
1 small onion, halved
1 small carrot, halved
1 stalk celery, halved
3 pounds chicken breasts halves, on the bone and fat trimmed
5 to 6 cups chicken broth, homemade or low-sodium canned

Steps:

  • In a large saucepan over medium heat, melt 1/4 cup of the butter, and saute the shallots until softened, about 4 to 5 minutes. Sprinkle in the flour, and cook, stirring with a wooden spoon for 2 minutes. Whisk in the sherry and broth and bring to a boil while stirring. Add the parsley and thyme sprigs, lower the heat to maintain a gentle simmer. Cook the sauce for 30 minutes, stirring frequently.
  • Meanwhile, heat the remaining butter in a large skillet over medium-high heat, saute the mushrooms until golden brown, about 5 minutes. Season with salt and pepper. Strain the sauce into mushrooms and season with the salt, pepper, cayenne, and nutmeg. Whisk in the creme fraiche.
  • Add the minced parsley, chicken, and chives to the sauce, and bring to a simmer. Adjust seasoning with salt and pepper. Serve immediately over noodles, toast points, split baking powder biscuits or wrapped in crepes.
  • Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, and cool the chicken in the liquid for 30 minutes.
  • Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into cubes. Discard the bones and skin.
  • Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.
  • Yield: 4 to 6 servings

CHICKEN A LA KING



Chicken A La King image

I copied this out of a magazine years ago while traveling with my husband, who was in the army. This is also delicious served over biscuits.-Polly Hurst, Flemingsburg, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 9

1/4 cup butter, cubed
1/3 cup all-purpose flour
1/2 teaspoon salt
1 cup chicken broth
1 cup milk
2 cups cubed cooked chicken
1 can (4 ounces) mushroom stems and pieces, drained
1 jar (2 ounces) diced pimientos, drained
Toast points

Steps:

  • In a large saucepan, melt butter; stir in flour and salt until smooth. Add the broth and milk; bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Stir in the chicken, mushrooms and pimientos; heat through. Serve with toast points.

Nutrition Facts : Calories 323 calories, Fat 19g fat (10g saturated fat), Cholesterol 101mg cholesterol, Sodium 839mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 1g fiber), Protein 25g protein.

PASTRY CHICKEN A LA KING



Pastry Chicken a la King image

Mom made this smell and look so divine, I forgot that peas-which I disliked-were in it. -Patty LaNoue Stearns, Traverse City, Michigan

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 16

1 package (10 ounces) frozen puff pastry shells
3 tablespoons butter
1 cup sliced fresh mushrooms
1 medium sweet red pepper, finely chopped
1 celery rib, finely chopped
1 small onion, finely chopped
3 tablespoons all-purpose flour
2 cups 2% milk
2 egg yolks
2 tablespoons heavy whipping cream
1/4 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon pepper
2 cups cubed cooked chicken
1 cup frozen petite peas

Steps:

  • Bake pastry shells according to package directions., Meanwhile, in a large skillet, heat butter over medium-high heat. Add mushrooms, red pepper, celery and onion; cook and stir until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened., In a small bowl, mix egg yolks and cream. Stir a small amount of hot mixture into egg yolk mixture; return all to pan, stirring constantly. Add lemon juice, salt, paprika and pepper; cook and stir over low heat for 2 minutes or until thickened. Add chicken and peas; heat through. Serve over pastry shells.

Nutrition Facts : Calories 452 calories, Fat 27g fat (11g saturated fat), Cholesterol 138mg cholesterol, Sodium 588mg sodium, Carbohydrate 30g carbohydrate (9g sugars, Fiber 3g fiber), Protein 24g protein.

HOMEMADE CHICKEN A LA KING



Homemade Chicken A La King image

It's homemade, easy and excellent.

Provided by dcbeck46

Categories     Meat and Poultry Recipes     Chicken

Time 30m

Yield 8

Number Of Ingredients 15

3 tablespoons butter
1 green bell pepper, finely chopped
½ cup chopped celery
1 (4.5 ounce) can mushrooms, drained
1 small onion, chopped
3 tablespoons all-purpose flour
2 cups milk, divided
2 egg yolks, beaten
2 cups diced, cooked chicken breast meat
1 tablespoon lemon juice
1 tablespoon sherry
1 teaspoon paprika
salt and pepper to taste
1 (8 ounce) can peas, drained
1 (4 ounce) jar diced pimento peppers, drained

Steps:

  • Melt butter in a large skillet over medium heat. Saute bell pepper, celery and mushrooms until soft, about 5 minutes. Stir in onion; mix flour and 1/2 cup of milk in a small bowl and stir mixture into skillet. Beat egg yolks into remaining 1 1/2 cups milk and pour into skillet. Cook, stirring, until thickened.
  • Add chicken and cook for 3 to 5 minutes, stirring constantly. Stir in lemon juice, sherry, paprika, salt and pepper. Finally, stir in peas and pimento peppers. Heat through and serve.

Nutrition Facts : Calories 178 calories, Carbohydrate 9.8 g, Cholesterol 93.8 mg, Fat 9.4 g, Fiber 1.4 g, Protein 13.5 g, SaturatedFat 4.7 g, Sodium 174.3 mg, Sugar 4.9 g

CHICKEN à LA KING



Chicken à la King image

Chicken à la King has an unclear origin, but some very clear requirements and this recipe meets them all, including: chicken (of course), creamy sauce, pimientos and cooked vegetables. What you might not expect from this recipe is that it's actually a lighter meal, boasting extra veggies and coming in under 400 calories per serving.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 11

1/2 cup butter
1 small green bell pepper, chopped (1/2 cup)
3 ounces fresh mushrooms, sliced (3 ounces)
1/2 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups milk
1 1/4 cups Progresso™ chicken broth (from 32-ounce carton)
2 cups cut-up cooked chicken or turkey
1 jar (2 ounces) diced pimientos, drained
3 cups hot cooked rice or 12 slices toasted baguette

Steps:

  • Melt butter in 3-quart saucepan over medium-high heat. Cook bell pepper and mushrooms in butter, stirring occasionally, until bell pepper is crisp-tender.
  • Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and pimientos; cook until hot. Serve over rice.

Nutrition Facts : Calories 395, Carbohydrate 35 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 1 g, Protein 20 g, SaturatedFat 5 g, ServingSize 1 1/2 Cups, Sodium 660 mg

QUICK & EASY CHICKEN A LA KING



Quick & Easy Chicken a La King image

Super easy & quick version of "Chicken A La King" using ingredients you most likely have on hand. Kid friendly, too.

Provided by Parrot Head Mama

Categories     Lunch/Snacks

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 boneless skinless chicken breasts
2 tablespoons butter or 2 tablespoons margarine
1/2 cup finely chopped onion
1/4 cup fine chopped carrot
1/2 cup frozen peas
1 tablespoon dried parsley
1 (14 1/2 ounce) can chicken broth
2 tablespoons cornstarch
1 dash pepper

Steps:

  • Place chicken in microwave-safe container, with just enough water to cover. Microwave on high until done/no longer pink in the center (12-15 minutes, depending on size of breasts).
  • Dice cooked chicken and set aside.
  • In small saucepan, melt butter. Sauté onions and carrots, with parsley, until tender.
  • In separate small bowl, combine cornstarch and 1/2 cup of chicken broth, whisk until smooth.
  • Add to saucepan/veggie mix, along with remaining broth. Bring to a boil, stirring occasionally, add frozen peas and cooked chicken. Boil for additional 2 minutes.
  • Serve over mashed potatoes or hot, buttered noodles.

Nutrition Facts : Calories 210.1, Fat 8.8, SaturatedFat 4.3, Cholesterol 71.9, Sodium 518.3, Carbohydrate 9.2, Fiber 1.5, Sugar 2.4, Protein 22.4

Tips:

  • Mise en Place: Before starting, measure and prepare all ingredients.
  • Cook the Chicken Well: Cook the chicken until it reaches an internal temperature of 165°F (74°C) to ensure it's safe to consume.
  • Use Fresh Vegetables: Use fresh, crisp vegetables for the best taste and texture.
  • Don't Overcook the Vegetables: Cook the vegetables just until tender to retain their vibrant color and nutrients.
  • Use a Good Quality Cream: Use a heavy cream or half-and-half for a richer, creamier sauce.
  • Season to Taste: Taste the sauce and adjust the seasonings as needed.
  • Serve with Sides: Serve the Chicken à la King with steamed rice, mashed potatoes, or pasta.

Conclusion:

Potato-Topped Chicken à la King is a classic dish that combines tender chicken, savory vegetables, and a creamy sauce, all topped with a golden-brown potato crust. By following the tips and instructions provided in this recipe, you can easily create a delicious and comforting meal that's perfect for a special occasion or a cozy weeknight dinner. Remember to adjust the seasonings to your taste and serve with your favorite sides for a complete and satisfying meal.

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