This Dump-and-Bake Chicken a la King is an easy dinner recipe that comes together with just 10 minutes of prep!
Diced chicken, plenty of fresh vegetables, and a creamy sauce simmer together in one dish for a quick, easy, and low-calorie dinner with just 10 minutes of prep! Serve this Dump-and-Bake Chicken a la King over biscuits, rice, or pasta for a weeknight meal that’s fit for royalty.
That’s right — thanks to lots of fresh vegetables and lean protein, you can enjoy a light, comforting dinner that only tastes indulgent!
For those of you who aren’t familiar with Chicken a la King (or “King-style Chicken”), this dish is traditionally made with diced chicken in a cream sauce, often with sherry, mushrooms, and vegetables.
The creamy chicken is typically served with:
- biscuits (our vehicle of choice!)
- toast
- puff pastry
- rice
- pasta
The options are truly endless, so feel free to pick any easy addition that your family will love!
How do you make Chicken a la King?
I’m glad that you asked, because you’re in for a real treat! I’ve taken the flavors and ingredients from a classic Chicken a la King, and transformed them into an easy dump-and-bake dinner. Because you don’t have time for much more than that, right?!
For this recipe, you will just stir together your uncooked chicken, raw veggies, and creamy gravy in one dish!
Pop it in the oven, stir it a couple of times, and your dinner will be warm, bubbly and ready for a fresh parsley garnish in no time. My mamma taught me right, and any good Southern gal knows that you’ve just got to garnish your plate with parsley!
Can you freeze Chicken a la King?
Absolutely! This is the ultimate make ahead meal!
You can assemble the casserole and keep it covered in your refrigerator for a few hours until you’re ready to bake it (this is ideal for busy moms who want to get dinner prepared during nap time).
To freeze the Chicken a la King, I suggest baking the dish first. Then allow the chicken to cool to room temperature before transferring to an airtight container or zip-top plastic bag to store in the freezer for up to 3 months. This meal prep idea will be a lifesaver during a busy season!
I hope that you enjoy the simple Southern supper just as much as my family does. It’s one of those great kid-friendly options that makes mealtime just a little bit less stressful!
If youāve tried this Dump-and-Bake Chicken a la King or any other recipe onĀ The Seasoned Mom,Ā then donāt forget toĀ rate the recipeĀ and leave me a comment below! You can follow me on Facebook, on Instagram, on Pinterest, and on Twitter!
Dump-and-Bake Chicken a la King
This Dump-and-Bake Chicken a la King is an easy dinner recipe that comes together with just 10 minutes of prep!
Ingredients
- 1 (10.5 ounce) can condensed cream of chicken soup (NOT diluted) I used Campbell's Healthy Request
- Ā½ cup milk or cream
- 1 lb. boneless, skinless chicken breasts, diced into bite-sized pieces
- 1 cup sliced fresh mushrooms
- Ā½ green bell pepper, seeded and diced
- 4 ounce jar diced pimientos, drained
- 1 teaspoon sherry (optional)
- Salt and pepper, to taste
- Garnish: chopped fresh parsley
- Optional for serving: biscuits, rice or pasta
Instructions
- Preheat oven to 350 degrees F. Spray a medium (about 1 Ā½ quart) casserole dish with cooking spray.
In the prepared dish, whisk together condensed soup and milk. Stir in uncooked chicken, mushrooms, bell pepper, and pimientos. Season with salt and pepper, to taste.
- Bake uncovered at 350 degrees F for 40-45 minutes, stirring every 15 minutes to ensure even cooking.
- Remove from oven when the dish is hot and bubbly and the chicken is cooked through.
- Garnish with fresh parsley just before serving.
- Serve over hot biscuits, cooked rice, or pasta.
Recipe Notes
Cooking just for Two? Cut the ingredients in half and bake in a small dish. The cooking instructions remain the same.
To Make Ahead:
- You can assemble the casserole a few hours in advance and keep it covered in the refrigerator until you're ready to bake it.
- To freeze for a later date, I suggest baking the dish first (according to the recipe instructions). Allow the chicken to cool to room temperature before transferring to an airtight container or zip-top freezer bag. Store in the freezer for up to 3 months. When ready to serve, just thaw in the refrigerator overnight and reheat gently in the oven at 350 degrees until warm, or reheat on the stovetop over low heat until warm.
Blair, do you think this recipe would work in a Crockpot? If so, how long do you think it would need to cook? Thanks!
Hi, Ann! Yes, I do! You just want to cook it long enough to cook the chicken all of the way through. You can put whole chicken breasts in the slow cooker and cook for 6-8 hours on LOW or 3-4 hours on HIGH, and then shred the chicken in the pot at the end. In the alternative, you can pre-dice the chicken (as the recipe states), which would shorten the cooking time in the slow cooker. In that case, you would probably only need about 3-4 hours on LOW or 1-2 hours on HIGH. I would also recommend stirring the pot at least once or twice during the cooking time to make sure that the cream sauce stays “creamy” and smooth. š
A super tasty dish which I remember having for supper on Saturday evenings, whenever my sister & I would spend the weekend with our grandparents. I love that it’s made in one vessel w/o a mess. Do you bake your own homemade (buttermilk?) biscuits, or use the popular brand which comes in a ‘tube’? Better yet, do you have an easy recipe for drop buttermilk biscuits? Thanks for reminding me about this wonderful dish, Blair! I’m anxious to serve it to my family, and I’m sure they’ll love it just as much as I did when I was a kid.
Thanks so much for your note, Angelina! I hope that you’ll get to try it soon and that it will bring back good memories!
I occasionally make my own biscuits at home using this recipe (you can omit the cheddar and chives, if desired): https://www.theseasonedmom.com/cheddar-chive-bacon-biscuits/
I also have a recipe for easy drop biscuits from my Aunt Bee, which I will try to post on the blog soon! Thanks for that reminder. š On an average weeknight, though, I typically just buy a “tube” of the refrigerated dough and bake those. My kids love them (and the similar crescent rolls).
Blair I haven’t had Chicken-a-la-King since I was a child! This brought back so many memories. We always had it over buttered toasted bread and it was so yummy!
I am totally making this dish this week. But there will be just 1 thing that I will change, we both prefer chicken thighs so I’m just going to sub them out. I personally just think that have way more flavor and we buy them when they are on sale and hubby skins and de-bones them for quick dinners. Other than that I will stick to the recipe.
Thanks for bringing back good memories and an awesome affordable dinner that I had completely forgotten about.
The chicken thigh meat will work perfectly, Paula! And I love the idea of serving it over buttered bread. Great option!
Enjoy the little throwback to your childhood. š
I just love dump and bake. I made the chicken with Soy Vay tonight. It was fabulous.
http://www.motownsavvy.com
Awesome, Carla! They’re definitely the easiest way to cook!
Yum. Talk about delicious! Iām craving all the warm comforting foods on these cold winter nights so I need to make this!
Yes!!! So cozy!
Hi Blair,
I.m sure you could make this even quicker by microwaving it. That would be great in hot climates, like Florida.
It would probably take 20 to 30 minutes. No extra heat in the kitchen.
That’s true, Diane! You could probably microwave it, but you’d definitely want to stir it regularly to make sure that it cooks evenly. š
I just recently “found” your blog and have been enjoying exploring it š Just wanted to let you know I’ve made this recipe a few times now for my family and it’s so delicious every time! My kids love it garnished with shredded cheddar cheese. It also has become my new “go-to” recipe for bringing a meal to a family with difficulties or a new baby. Thanks for the recipe!
Hi, Carla! Thank you so much for your kind note! I’m so happy to hear that your family (and your friends) have enjoyed the recipe!
My mother used to make pie shells in muffin cups ans serve the chicken a la king in them. I however prefer Mary B’s biscuits.
Both of those options sound delicious! š