Chicken a la King with Buttermilk Biscuits

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I'm not sure why the recipe calls for water and bouillon cubes. If you watch the episode, the chef uses chicken broth to poach the chicken and then uses the enriched poaching broth for the recipe. Also, note that the recipe makes 12 servings. I cut the recipe in half and served it with white rice and biscuits on the side. I like to savor my biscuits with butter and sometimes strawberry jam...yum!

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This is a very tasty meal. As for those who are whining about all the MSG and Margarine and bla bla bla. Just DON'T make the recipe and please don't get on the websit whining about all the ingrediants. Make your own Cream of Mushroom soup. Get real. Most people don't have the time or the desire to do such a thing.
The biscuit recipe does not call for margarine, it calls for Butter. Read the recipe accurately. There is a world of difference in margarine and butter.

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when i poached the chicken breast i added a bit of frsh thyme and rosemary and after words used the liquid from that and made a huge difference. Instead of buiscuts i did served them in puff pastry towers and it was delious and made more than 12 portions i think i had enough to make the rest into chicken pot pie and have to see how that tastes next.

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My family loved this recipe. I used chicken stock instead of the cubes....makes a big difference in taste. This recipe is a keeper!!!!

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What ever you do DO NOT use bouillon cubes or condensed mushroom soup. Both are god awful; use chicken stock instead of the bouillon cubes and make your own mushroom soup with fresh mushrooms. Just by changing these two steps you will add a ton more flavor with out the stratospheric sodium content and I do mean stratospheric! Each cube packs in a whooping 800mg of sodium or do the math: 3200 mg of sodium and each cube has mono-sodium glutamate listed as the sixth ingredient.

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Biscuits: Used my family recipe so I can't review those.

Chicken (3 stars: I thought it was a bit bland. I've never had Chicken a la King though so maybe it's supposed to be? This made a big pot. There are only 3 of us. I like the idea of thickening the leftovers a bit and using for a pot pie, or two.

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Made this right after watching it on an diners, dives, drive-ins episode. It was fantastic. I had alot left over, so I thickened it a little, threw it in a deep pie dish and put a crust on top of it. The family has been requesting a "remake" but I couldn't remember the steps. I had been waiting for a rerun of the episode, then my daughter suggested I look it up on the internet. So happy to find this recipe!! I use chicken broth instead of water and bouillon because that's what I had in my pantry, but other than that - I'd stick to this fantastic recipe!!

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I did blance quite white when Margerin was used for the Biscuits. We All Know, a Deal Breaker in Nutrition,tho' still turned out a great recipe. I adjust margerine,shortening and any solid fat for salt free butter. Still use the least amount I can get away with and get results.Try anyway and at least the rest of recipe Is Delicious.

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Great recipe. Very easy. It turned out a little thicker than I've ever had chicken a la king before, but it was still really good. I was a little suspect of the green peppers, but they added a lot of depth. It was even better when reheated the second day. The biscuits were just okay - that said, I had to sub milk and vinegar for buttermilk so maybe they'd be better with the exact recipe. I live only 40 minutes from the restaurant this is from...I hope to soon drive down to see how mine compares to the original!

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I made this for the first time right after I watched the episode of Diners Drive-in and Dives and it came out spectacular. I didn't use this exact recipe as I made it from the episode itself. This is an amazingly easy and wonderfully tasty recipe that will bring back the memories and kick your comfort level up to 10!