Dump-and-Bake Chicken a la King

5 from 2 votes

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

Cook Time 45

Total Time 55

Servings people

Calories 192kcal

Author Blair Lonergan

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.

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.