Chicken à la King

A classic American dish evoking childhood memories for some of us, Chicken à la King is elegant enough for a party buffet, and yet comfort food at its best. Serve the creamy chicken over our Crisp Cheddar-Cornmeal Waffles, and it'll be a hit. The dish can be prepared 2 days ahead, stored covered, and chilled.

Yield: 12 cups
Recipe from Oxmoor House

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  • 4 cups chicken broth
  • 2 pounds skinned and boned chicken breasts
  • 6 tablespoons butter, divided
  • 4 red bell peppers, diced 1/2
  • 1 medium onion, diced 1/2
  • 1 (8-oz.) package fresh mushrooms, quartered
  • 1 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 6 tablespoons all-purpose flour
  • 2 cups whipping cream
  • 3 tablespoons dry sherry
  • 2 tablespoons lemon juice
  • Salt and pepper to taste
  • Crisp Cheddar-Cornmeal Waffles
  • Garnishes: toasted sliced almonds, flat-leaf parsley


  1. Pour broth in a Dutch oven or stockpot; bring to a boil. Add chicken; reduce heat to medium-low, and cook, uncovered, 10 minutes. Remove chicken from broth; coarsely chop, and set aside. Strain broth through a sieve into a saucepan; simmer, uncovered, over medium heat until reduced to 2 1/2 cups (10 to 20 minutes).
  2. Melt 3 Tbsp. butter in a large skillet over medium heat. Sauté red bell pepper and onion 4 minutes or until tender. Add mushrooms, salt, and ground red pepper; sauté 4 minutes. Remove from heat, and set aside.
  3. While broth continues to simmer, preheat waffle iron, and cook waffles.
  4. Melt remaining 3 Tbsp. butter in Dutch oven over low heat; whisk in flour until smooth. Cook 3 minutes, whisking constantly. Gradually whisk in reserved 2 1/2 cups broth and cream; cook over medium heat, whisking constantly, until sauce is thickened and bubbly.
  5. Add chicken and reserved vegetables to sauce. Stir in sherry and lemon juice; cook over medium heat, just until thoroughly heated. Add salt and pepper to taste. Serve over waffles. Garnish, if desired.
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