Chicken à la King || Homemade in a Hurry

Chicken à la King  ||  Homemade in a Hurry

Chicken à la King is a dish that really helped me understand what it means to have a love/hate relationship with something. When we were growing up, we always loved when my mom would make this, but hated that she called it Chicken à la Woo-Woo. Why did she call it this? I think because she knew it annoyed us and she took some kind of sick pleasure in that. So when we would ask “What’s for Dinner??” and we got the answer “Chicken à la Woo-woo!” we responded with groans and eye-rolls. But, inwardly we were ecstatic.

Chicken à la King
Chicken à la King over brown rice

This recipe is so much easier and faster than the versions I’ve found online, and I’m certain that it tastes better. It’s my take on my mom’s take of a recipe she acquired while living in Philly. Most recipes call for chicken in a cream sauce with mushrooms, red or green pepper and often other veggies. But our version only uses mushrooms and chicken.

Last weekend, my husband, Paul, decided to try a couple new techniques for cooking a chicken – he brined the bird overnight, then spatchcocked, and cooked it on the grill. I kid you not, this was the BEST CHICKEN I’VE EVER HAD (so good that we will do a post for this in the near future). Luckily, he made two birds, and this leftover chicken made the most amazing ingredient for our Chicken à la King. Don’t have leftover chicken? Use a store-bought rotisserie. Anything to make your life easier, and get that woo-woo on the table, right? After all, that’s the point of our Homemade in a Hurry series!

Chicken à la King
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins

Course: Dinner, Main Course, One Pot Meal, Weeknight Meals
Cuisine: American, Chicken, Comfort Food, Leftovers, Rice
Keyword: Chicken, Easy Meals, Homemade in a Hurry, Leftovers, Mushrooms, Rice, Weeknight Dinner
Servings: 4 people
  • 8 oz mushrooms, sliced
  • 1/4 c butter (+ 1T )
  • 1/4 c flour
  • 1 c milk
  • 1 c chicken broth
  • 2 1/2 c chicken, chopped into small pieces
  • salt and pepper, to taste
  • 2 pkg 90 second brown rice
  1. Sauté the mushrooms in 1 T butter until browned (6-8 minutes). 

  2. While the mushrooms are sautéing, melt 1/4 c butter in a medium sauce pan over medium heat. Once the butter is melted and bubbly, add the flour and whisk until combined (about 1 min). 

  3. Add milk and stir until thickened (about 4 min). Once thick, add the chicken broth and continue to stir until the sauce is desired texture (about 3 min). Add salt and pepper.

  4. Add the mushrooms and chicken to the sauce and stir. Cook the microwavable rice. Serve immediately over rice.

Recipe Notes
  • Traditional versions of this recipe call for red or green pepper and other veggies. I'm sure this is delicious too if you want to toss them in!
  • This can be served over rice, mashed potatoes or over toast (my dad's preference). 


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