Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

• ▢ ½ cup butter unsalted
• ▢ 8 ounces white mushrooms sliced
• ▢ 1 small yellow onion diced
• ▢ 1 teaspoon garlic powder
• ▢ ½ teaspoon black pepper
• ▢ ½ teaspoon kosher salt or to taste
• ▢ ½ cup all-purpose flour
• ▢ 2 cups chicken stock
• ▢ 1 cup half and half
• ▢ 1 cup frozen petite peas
• ▢ ½ cup pimentos drained and chopped
• ▢ 3 cups cooked shredded chicken or shredded rotisserie chicken

• In a large 12-inch skillet, melt butter over medium-high heat. Add mushrooms and onions and cook until they start to soften, about 5 minutes.

• Season with garlic powder, black pepper, and kosher salt.

• Sprinkle in the flour and stir until a paste is formed. Cook for 2 minutes.

• While stirring, slowly pour in the chicken stock and half and half. Stir to make sure no chunks of flour remain.

• Turn the heat to low and stir until the sauce has thickened, about 5 minutes.

• Stir in the peas, chopped pimentos, and rotisserie chicken. Cook until heated through, about 3 minutes more.

• Serve over pasta, rice, or biscuits.

To Cook Chicken Quickly:  You can quickly boil chicken while preparing the other ingredients for this recipe. Add 2-3 boneless skinless chicken breasts to a saucepan and cover with chicken broth. Cook on a low boil for 15 minutes or until the chicken is cooked through. Shred it for use in recipes and the broth will be extra flavorful to use in this recipe (or reserve for another use).

Store in an airtight container in the fridge for up to 3 days.

Reheat in microwave or on stovetop and serve over rice or pasta. 

To freeze, ladle Chicken ala King into zippered bags or an airtight container with the date on it and freeze flat. Thaw out and reheat using steps above. 

Course Chicken, Dinner, Entree, Main Course

Cuisine American