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Warm up with this comforting Chicken A La King and Rice. Creamy, flavorful, and easy to make with shredded (or leftover) chicken, mushrooms, veggies, and tender rice.

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Chicken A La King and Rice

Recipe by FillMyRecipeBook

Warm up with this comforting Chicken A La King and Rice. Creamy, flavorful, and easy to make with shredded (or leftover) chicken, mushrooms, veggies, and tender rice.

  • Total Time35 min
  • Yield8 1x

Ingredients

Units Scale
  1. 1 packet of cream of mushroom soup powder (or can of cream of mushroom soup, in sauce)
  2. 1 whole chicken bought or left overs, (boiled, shredded or cut up)
  3. 400g of sliced fresh button mushrooms or (1 large tin of button mushrooms)
  4. 1 onion chopped
  5. 1 clove of garlic grated
  6. 1. 1/2 cups (375 ml)of full cream (include your mushroom soup sauce in this, if using)
  7. 1 cup of sherry
  8. 2 cups of rice - cooked in a rice cooker or on stovetop, (mix rice with 3 cups of water, salt, or broth)
  9. 2 cups of frozen peas and carrot veggies. (or any left overs from a meal)
  10. salt and pepper to taste

Instructions

  1. Use left over chicken or a bought barbecued chicken, (Boil the whole chicken until soft and done.) Do not add salt as the soup is salty enough.
  2. Cook the rice in a pot of water at 2 cups of rice to 3 cups of water, salt. Bring to boil and down to simmer, with lid half on. Then when water is almost all soaked up, switch off the stove and place the lid on. Leave until needed.
  3. If cooking the chicken. Drain the chicken and allow to cool before shredding the chicken for this dish. Or shred and cut the left overs, into small pieces. (would rather use left over or bought chicken for a quick meal for dinner)
  4. Sauté the cut up mushrooms (or the mushrooms in a tin)with the chopped up onion and crushed garlic and the cut up chicken in a pan. Add in the veggies to cook with the ingredients (or boil separately). Keep the juice of the tin of mushrooms for stock. (if using tin mushrooms) Should take about 6-8 minutes.
  5. Prepare cream of mushroom soup powder with 1 cup of stock (above) and 1/2 cup of cream. (altogether 1 1/2 cups of cream, if not using a can of mushroom soup)
  6. Add the cream mixture to the mushrooms/onion, and garlic and shredded chicken pieces then bring to a boil and add the sherry. Simmer and stir until the mixture has thickened. take about 5 minutes.
  7. Once all is cooked plate up the rice and then the chicken a la king in with its sauce and veggies, in separate bowls for serving family members.
  8. Enjoy your dinner that is done in 15 minutes.

Notes

This meal can be made with left overs of a roasted chicken with left over veggies or possibly even rice.

Alternative for Sherry.

For 1 cup of sherry in your Chicken à la King, I’d recommend:

  • ⭐ 1 cup dry white wine — the closest easy substitute and my first choice.
  • 1 cup chicken broth — best alcohol-free option. The sauce will be slightly less rich, but still very good.
  • ¾ cup chicken broth + ¼ cup dry white wine — a nice middle ground.
  • ¾ cup chicken broth + ¼ cup apple juice — if you want a little sweetness without alcohol.

 

For Chicken à la King, I would use 1 cup chicken broth if you’re avoiding alcohol. Since the recipe already has a creamy sauce, the broth will blend in nicely without overpowering the chicken and vegetables.

  • Prep Time: 20 min
  • Cook Time: 15 min
  • Category: Dinner, Lunch
  • Method: no bake

Find it online: https://www.fillmyrecipebook.com/chicken-a-la-king-rice/