Chicken a la King - Simple
A quick and comforting Chicken à la King featuring tender chicken, fresh mushrooms, and red bell pepper in a rich, creamy mushroom sauce. This easy, one-skillet version uses condensed mushroom soup and skips the peas. Serve over cauliflower rice or a modest portion of brown rice for a diabetes-friendly dinner.
Ingredients
- 2 cups cooked chicken, diced or shredded
- 1 can (10.5 oz) condensed cream of mushroom soup, preferably reduced-sodium
- 1 tbsp butter
- 1 cup fresh mushrooms, sliced
- 1/2 red bell pepper, diced
- 1/2 cup low-sodium chicken broth
- 1/4 cup milk (optional, for a creamier sauce)
- 1/4 tsp garlic powder
- Black pepper to taste
Instructions
- Melt butter in a large skillet over medium heat.
- Add mushrooms and red bell pepper. Cook for 5–6 minutes until softened.
- Stir in the condensed mushroom soup and chicken broth until smooth.
- Add garlic powder and black pepper. Stir in milk if desired.
- Add the cooked chicken and simmer gently for 5–7 minutes until heated through.
- If the sauce becomes too thick, stir in a little additional chicken broth.
- Serve hot over cauliflower rice, brown rice, or a mixture of both.
Tips
- Rotisserie chicken makes this especially quick and convenient.
- Fresh mushrooms add texture and flavor beyond what the canned soup provides.
- Condensed mushroom soup contains starch and can be high in sodium. Choose reduced-sodium soup when available.
- For a lower-carbohydrate meal, serve over cauliflower rice.
- For a compromise between flavor, texture, and carbohydrates, combine equal portions of cauliflower rice and brown rice.
- Taste before adding salt, as the soup and broth may already provide enough seasoning.
Source
Original recipe developed with ChatGPT.
Formatted to Project:Recipe Style Guide v1.3 on 10:46, 11 November 2026 (PST) by ChatGPT