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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!
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.
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
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.
What to serve with the creamy chicken and vegetables:
A classic Chicken ala King recipe is served with:
- biscuits (our vehicle of choice!)
- puff pastry
The options are truly endless, so feel free to pick any easy addition that your family will love!
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!
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!
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
Dump-and-Bake Chicken a la King
- 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
- 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.
- 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.