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Chicken a la King Casserole Recipe

American · Main course · 65 min total

A creamy, comforting casserole with tender chicken, mushrooms, and bell peppers in a rich sauce, topped with puff pastry or biscuits.

Ingredients

• 3 cups cooked chicken, diced
• 2 tablespoons butter
• 1 onion, chopped
• 1 green bell pepper, chopped
• 8 oz mushrooms, sliced
• 1/4 cup all-purpose flour
• 1 1/2 cups chicken broth
• 1 cup heavy cream
• 1/2 cup milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon paprika
• 1/2 cup frozen peas
• 1 sheet puff pastry, thawed (or 4 biscuits)

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large skillet, melt butter over medium heat. Add onion, bell pepper, and mushrooms; cook until softened, about 5 minutes.
3. Stir in flour and cook for 1 minute. Gradually whisk in chicken broth, cream, and milk. Bring to a simmer, stirring until thickened.
4. Add salt, pepper, paprika, peas, and cooked chicken. Mix well. Pour into a greased 9x13-inch baking dish.
5. If using puff pastry, roll out to fit the dish and place over the filling, cutting slits for steam. If using biscuits, arrange on top.
6. Bake for 25-30 minutes, until filling is bubbly and topping is golden brown. Let stand 5 minutes before serving.

Tips

• For a shortcut, use rotisserie chicken.
• Leftovers can be refrigerated for up to 3 days.
• To freeze, assemble without baking, cover, and freeze. Bake from frozen, adding 15 minutes.

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