Chicken ala King

September 8, 2020
Chicken Ala King

I grew up eating Chicken ala King for special occasions. My mother would make this dish when it was someone’s birthday or we had guests. Nowadays you don’t have to wait for a special occasion to serve this. Also you can make this look more classy by toasting sliced bread (remove the sides) inside a muffin tin to make it look like a crown and then when the bread has cooled, fill it with the mixture and serve. 

Chicken ala King

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By Marianne de Leon Serves: 4-6
Prep Time: 15 minutes Cooking Time: 30 minutes Total Time: 45 minutes

Diced chicken cooked in cream with mushrooms and vegetables. It's an easy-to-make dish that you can serve on toasted bread or pastry cups.


  • 1 kilo chicken thigh and breast fillet - cut into 1-inch cubes
  • 1 tablespoon oil
  • 2 tablespoons butter
  • ½ cup chopped onion
  • 2 tablespoons all-purpose flour
  • 1 cup evaporated milk
  • ¼ cup chopped celery
  • 1 cup button mushroom - sliced into 6 pieces
  • salt to taste - start with ¼ teaspoon
  • ¼ teaspoon black pepper
  • 1 piece pimiento - sliced into small squares



Pour in oil and add the butter in a medium sized, non-stick saucepan, placed over medium-low fire,


Add the onions and begin to saute till the onions are a bit wilted.


Then add in the diced chicken and continue to saute for about 2 minutes.


Then sprinkle in the flour and mix well.


Slowly pour in the milk while stirring well.


Add the celery, and mushroom, and the chicken cube.


Lower the flame to low and simmer the mixture while stirring to prevent sticking at the bottom.


Season with salt and pepper and add the pimiento. Adjust the taste to your liking.


Make sure that the chicken is cooked.


Now you can serve it as is or toast some bread so that you can top it with the mixture or as I suggested fill the toasted crown bread or if you can get hold of puff pastry that is baked into round cups, do so, because that’s the best.

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