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    Home » What We're Eating » Dump-and-Bake Chicken a la King

    Dump-and-Bake Chicken a la King

    Published: Jul 20, 2018 by Blair Lonergan

    Jump to Recipe
    Dump and Bake Chicken a la King is a simple and fast dinner idea for busy moms!
    Long collage image of chicken a la king

    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.

    A 10-minute dinner simmers in one pot for an easy dinner with Dump and Bake Chicken a la King!

    That's right -- thanks to lots of fresh vegetables and lean protein, you can enjoy a light, comforting dinner that only tastes indulgent!

    What is Chicken à la King?

    Chicken à la King (or "King Style Chicken") is a dish made with diced chicken in a cream sauce, which also often includes sherry, mushrooms, and vegetables. The creamy chicken is served over rice, noodles, or bread.

    The origin of the recipe is not clear. Some accounts claim that it was created by Delmonico's chef Charles Ranhofer as Chicken à la Keene in the 1880s, and named after Foxhall Parker Keene. Others say that chef George Greenwald of the Brighton Beach Hotel created it in 1898, naming it after patron E. Clarke King II and his wife. There are a few other stories as to why the dish is called Chicken à la King, but one thing is for sure -- the Fannie Farmer Cookbook includes a recipe for Chicken à la King in the 1906 update, and the dish became a popular staple in the United States during the middle to late 20th century.

    Chicken and biscuits come together with a creamy gravy in this Dump and Bake Chicken a la King!

    How to make Chicken ala King:

    This easy Chicken ala King recipe has been simplified to make it a quick dump-and-bake meal that you can serve on your busiest weeknights.

    You'll need the following ingredients:

    • Condensed Cream of Chicken soup
    • Milk or cream
    • Chicken breasts
    • Sliced fresh mushrooms
    • Green bell pepper
    • Diced pimentos
    • Sherry

    To prepare this easy chicken dinner, just stir together your uncooked chicken, raw veggies, and creamy gravy in one dish!

    Bake the chicken in a 350 degree F oven for about 40-45 minutes, stirring every 15 minutes or so to ensure even cooking.

    Chicken a la King is an easy dump and bake dinner that the whole family will love!

    What to serve with the creamy chicken and vegetables:

    A classic Chicken ala King recipe is 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!

    Chicken a la King is perfect served with biscuits for an easy southern dinner recipe!

    Can you freeze Chicken ala 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!Dump and Bake Chicken a la King is the perfect easy weeknight dinner idea!

    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!

    Dump and Bake Chicken a la King is an easy make ahead dinner recipe for busy families!

    More easy chicken recipes that you might enjoy:

    • Farmhouse Chicken and Bisquick Dumplings
    • 5-Ingredient Baked Chicken Breast
    • Dump-and-Bake Pesto Chicken
    • Dump-and-Bake Chicken Cacciatore
    Print Pin
    5 from 2 votes

    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!
    Course Dinner
    Cuisine Southern
    Keyword casserole, chicken breasts, easy dinner
    Prep Time 10 minutes
    Cook Time 45 minutes
    0 minutes
    Total Time 55 minutes
    Servings 4 people
    Calories 192kcal
    Author Blair Lonergan

    Ingredients

    • 1 (10.5 ounce) can condensed cream of chicken soup (NOT diluted) (I used Campbell's Healthy Request)
    • ½ cup milk or cream
    • 1 lb. boneless, skinless chicken breasts, diced into bite-sized pieces
    • 1 cup sliced fresh mushrooms
    • ½ 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 ½ 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.

    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.

    Nutrition

    Serving: 1/4 of recipe | Calories: 192kcal | Carbohydrates: 10.6g | Protein: 29.2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 72.9mg | Sodium: 655.3mg | Potassium: 390.9mg | Fiber: 1.3g | Sugar: 3.7g
    « Dump-and-Bake Ratatouille
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    Reader Interactions

    Comments

    1. Ann

      July 20, 2018 at 2:48 pm

      Blair, do you think this recipe would work in a Crockpot? If so, how long do you think it would need to cook? Thanks!

      Reply
      • Blair

        July 20, 2018 at 3:06 pm

        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. 🙂

        Reply
    2. Angelina

      July 22, 2018 at 2:18 pm

      5 stars
      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.

      Reply
      • Blair

        July 22, 2018 at 3:20 pm

        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. 🙂 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).

        Reply
    3. Paula K

      July 22, 2018 at 9:34 pm

      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.

      Reply
      • Blair

        July 23, 2018 at 5:28 am

        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. 🙂

        Reply
    4. carla

      July 23, 2018 at 9:14 pm

      I just love dump and bake. I made the chicken with Soy Vay tonight. It was fabulous.
      http://www.motownsavvy.com

      Reply
      • Blair

        July 24, 2018 at 8:36 am

        Awesome, Carla! They're definitely the easiest way to cook!

        Reply
    5. Kristy from Southern In Law

      July 25, 2018 at 5:37 am

      Yum. Talk about delicious! I’m craving all the warm comforting foods on these cold winter nights so I need to make this!

      Reply
      • Blair

        July 25, 2018 at 6:58 pm

        Yes!!! So cozy!

        Reply
    6. Diane Andrae

      September 17, 2018 at 1:11 pm

      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.

      Reply
      • Blair

        September 18, 2018 at 7:18 am

        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. 🙂

        Reply
    7. Carla

      October 12, 2018 at 1:23 pm

      I just recently "found" your blog and have been enjoying exploring it 🙂 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!

      Reply
      • Blair

        October 12, 2018 at 6:00 pm

        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!

        Reply
    8. Sue Ann Brown

      November 25, 2018 at 12:38 pm

      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.

      Reply
      • Blair

        November 25, 2018 at 1:59 pm

        Both of those options sound delicious! 🙂

        Reply
    9. Jaye

      August 26, 2019 at 1:38 am

      I just commented on another recipe with mushrooms and cream sauce and you said it doesnt freeze well, but this recipe your saying freezes well, am I missing something?

      Reply
      • Blair

        August 26, 2019 at 5:24 am

        Hi, Jaye! This recipe doesn't include the sour cream and milk that the other recipe calls for. Those two ingredients make me nervous when freezing, because they have a tendency to "break" when thawed. Not always -- but sometimes. It usually has to do with how much of the sauce is cream based. If it's a small amount, the casserole might freeze fine. And these condensed soups work perfectly well for freezer meals. 🙂

        Reply
    10. Abby

      September 02, 2019 at 11:56 am

      5 stars
      Delicious and comforting!

      Reply
    11. Judy Stull

      September 29, 2019 at 10:03 pm

      CanJudy you use already cooked chicken.in this?

      Reply
      • Blair

        September 30, 2019 at 5:17 am

        Hey, Judy! Yes! I would suggest using 2-3 cups of cooked, diced chicken. Enjoy!

        Reply
    12. Pauline McKee

      January 02, 2022 at 5:01 pm

      I am going to use left over turkey and was wondering how long to bake it for since the turkey is already cooked? thanks!

      Reply
      • Blair Lonergan

        January 02, 2022 at 5:53 pm

        Hi, Pauline! I would stick with that same general cooking timeframe, since you want to make sure that the vegetables have enough time to soften in the oven. If you want to shorten the time, you can saute the bell pepper and mushrooms in a skillet before combining the ingredients. If you do that, then you can decrease the baking time with the cooked turkey and pre-cooked veggies to about 20-25 minutes. Enjoy!

        Reply

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    Welcome to my farmhouse kitchen in the foothills of Virginia's Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you'll find plenty of easy, comforting recipes that bring your family together around the table. It's down-home, country-style cooking!

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