Long Live The Chicken a la King!

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I poached the chicken as if I were making stock, lots of flavor and added the wine to the sauce. A splash of milk and slowly building the sauce made it thick and yummy. I also served this over puffed pastry shells which made the presentation a little more attractive and added another element of flavor. I can't help but tweak any recipe, but that's what Rachel encourages on a regular basis. This was a big hit with the family!

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I thought that this recipe was ok. I've tried other Rachael Ray recipes that were much better. I thought the sauce could have been thicker and the taste was a little bland. However, I added a few seasonings of my own and thoroughly enjoyed this recipe.

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I was disappointed. I had never tried Rachael's recipes- so this was my first. I should have suspected that without any kind of milk or cream that this would not come up creamy. It would be easy to thicken the sauce with more flour or cornstarch but that would not have changed the fact that this lacked overall flavor. This clearly needed more seasoning of some sort, milk or half and half (short of opening a Campbells cream of mushroom and or chicken and a better way of poaching the chicken. I dont want to lose hope in Rachel's recipes but this was clearly not a good start.

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After reading the reviews, I decided to thicken up the sauce with a small container of fat-free Greek style yogurt. I prepared this ahead of time, so my husband just baked the biscuits and reheated the Chicken a la King. Delicious make ahead!

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this is one of our favorite chicken dinners. the only thing i do differently is omit the mushrooms and pimentos so that my little kids will eat it also. the sauce is so easy and i've never had to do anything extra to get the right consistency.

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It was good. I made some adjustments to prepare it gluten-free. I used rice rather than biscuits, and I didn't use flour. I used a little half and half to thicken the sauce. Not bad at all. And easy.

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Long live chicken a la King!!! That was so fantastic. The only prep was chopping mushrooms and onions. Other than that, opened a can of peas, I didn't add the pimento, I will next time. It was still a great dinner. I could easily do this after work, it really only took 35 mins at the max; and that was with the prep work. I found the sauce not thick enough and added cornstarch/water mixture to thicken it up a bit. I will be adding this to my go to ideas for dinner. Thanks Rachael!

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I seasoned the chicken before cooking, used frozen mixed veggies and nixed the mushrooms. I went with the suggestion of other reviewers and added a can of creamed soup so I used cream of potato soup. It was delicious!

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Mom used 1 1/2 pounds boneless, skinless chicken breasts, cut in halves and thinly sliced, margarine melted, 3 stalks celery, chopped, frozen sweet baby carrots chopped, frozen peas, 1/2 onion, chopped, 1 teaspoon poultry seasoning, 1/2 teaspoon cumin, 1/2 teaspoon of ground oregano, 1/2 teaspoon of garlic finely chopped, 1 cup all-purpose flour, and 4 chicken bouillon cubes. She added soy sauce, a can of chinese veggies and fresh bean sprouts as well. Everything went into a pot except for the flour. She added enough water to cover all and let it come to a boil. then she lowered the flame and let it all simmer. She dipped a clean coffee mug into the liquid and slowly added the flour whisking it wth a fork until it became a thick paste. She added the paste slowly into the pot stirring constantly to thicken the broth ( she repeated the process of wisking the flour and adding the paste to the broth until the broth had the consttency she wanted. This was served over white rice and had crispy chinese noodles sprinkled on top. She used this recipe at Thanks Giving using left over turkey instead of chicken. We all loved it!

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I followed the recipe, except that I used frozen mixed vegetables and added a can of cream of mushroom soup to the broth/wine mixture before adding it to my mushrooms/onions. It came out with a wonderful creamy sauce... served it over fresh biscuits and didn't have a crumb left! Thanks again Rachel =