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Chicken a la King

EatingWell for a Healthy Heart Cookbook (2008)

Your rating: None Average: 3.8 (201 votes)

There's no need to feel guilty over this classic creamy combination of chicken, peppers and mushrooms. Our version uses low-fat milk and flour for thickening to make it plenty rich without all the saturated fat. Serve over whole-wheat egg noodles.



READER'S COMMENT:
"I make this all the time using different veggies sometimes! I use olive oil instead of canola and omit the salt completely because I use cooking wine....we just salt to taste when it's on our plate. One of my favorites!! My 17 month old...
Chicken a la King

10 Reviews for Chicken a la King

08/22/2013
Anonymous

Easy and fun to prepare. Not enough "gravy"- I added almost twice as much liquid. Used canned mushrooms instead of fresh- I disagree with previous reviews regarding the sherry- I used the same amount that it called for & it tasted just fine.

Low calorie, healthy, no unusual ingredients
Comments
05/04/2013
Not Yet Tried

I have to say, there are quite a few times when I read reviews on recipes and MOST of these reviewers do NOT follow the recipe correctly. Everyone has different tastes and recipes are only meant to GUIDE (if you notice, most of them direct to season to taste.) It is a mere blue-print, meant for any real cook to tweak and perfect to their own tastes. That being said, there are plenty of positive reviews that I WILL be trying this soon, exactly to recipe. Then I will try again with my own revisions. So far, I've found that the recipes on here are ALWAYS full of potential. They just need some adjusting here and there.

New
Comments
12/12/2012
Anonymous
Grayish Mess, too much effort

I agree with the previous commenter that there was way too much sherry. I followed the recipe but left out mushrooms. It was my first time trying pimentos. The result was a gray mess that tasted like the color it was. It had no initial flavor but a disgusting after taste. I'm a pretty good cook so I put this on the recipe.

Comments (1)

3 comments

 
shagratpunc wrote 1 year 32 weeks ago

Just as I said to the

Just as I said to the previous commentor.. exactly what kind of sherry did you use? Because the recipe CLEARLY indicates not to use the typical cooking sherry. Also, I don't think the mushrooms would have added much to the color but it's very possible they would have added a lot to the taste. I would suggest you follow the recipe exactly before leaving an initial comment. Otherwise you could just be commenting on your own mistakes.

11/20/2012
Anonymous
Way too much sherry. What were they thinking?

Sorry to report this was a retch-worthy, unmitigated disaster. This recipe calls for 1 cup of dry sherry, which made it taste incredibly bitter. Was this a typo? After researching other recipes, I would only use maybe a tablespoon of sherry for flavor and I would increase the broth and/or milk that is used. Very disappointing.

none. wasted perfectly good food.
Comments (1)

3 comments

 
shagratpunc wrote 1 year 32 weeks ago

Did you use the typical

Did you use the typical cooking sherry or the wine sherry as CLEARLY indicated?

06/14/2012
delicious

This is my family's best meal... being a working mother, this is fast, easy and we like it a lot. I've used olive oil instead of conolla, but the taste is great. not to mention the great nutritional vlaue it offers.... This shall be my most prefearble dinner choice

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