Chicken a la King with Rice
This is a really delicious take on the classic chicken a la king that is foolproof and quick and easy to make.
- 150 g SuperValu Quality Irish Chicken Fillets cut into very thin strips
- 30 g SuperValu Irish Butter
- 30 g SuperValu Plain Flour
- 0.5 SuperValu Onion finely sliced
- 55 g SuperValu Closed Cup Mushrooms chopped
- 0.5 SuperValu Red Pepper diced
- 0.5 SuperValu Celery thinly sliced
- SuperValu Salt and Pepper
- 175 ml SuperValu Full Cream Milk
- 62.5 ml SuperValu Fresh Cream
- 0.5 tbsp SuperValu Olive Oil
- 200 g SuperValu Easy Cook Long Grain Rice
- Cook the rice as per the packet instructions.
- Place your pan on a moderate heat and add a tablespoon of olive oil.
- Add the chicken strips and cook for a minute or 2 until fully sealed.
- Add the sliced onion and fry for a further 2 minutes.
- Next add the pepper, celery and mushrooms and fry for a further 2 to 3 minutes.
- Gradually add the flour, stirring continuously for about 2 minutes.
- Begin adding the milk stirring all the time until you have a nice smooth texture in the sauce.
- Add the cream and stir until the mixture is hot (not boiling), then reduce the heat to low and simmer for 5 minutes, stirring occasionally.
- To serve, place the rice on the plate and top with the delicious, creamy, chicken sauce.
Chicken a la King with Rice,
Reviews Write Review
SuperValu| September 2, 2013 at 9:18 am
Because the dish contains cream we wouldn’t recommend cooking it before-hand. Reheating cream can cause it to split which might ruin your dish.
This recipe takes as long to cook as the rice (approx 20 mins). To save time you could have all the ingredients weighed out and all the veg chopped. Keep them in the fridge until you need to start cooking.
Hope that helps!
(",)| September 2, 2013 at 3:56 am
Hi, am making this for big crowd for birthday next week, wondering how best to cook as planning to serve food for three but wanted to prepare early. Also what’s total cooking time?
SuperValu| October 15, 2012 at 9:47 am
Hi Sue, please see below for a low fat version of Chicken a la King:
- 10 oz/300g Chicken Fillets – cut into very thin strips
- 1 oz /30g butter (reduced butter quantity)
- 1 oz/30g flour (reduced flour quantity)
- 1 onion finely sliced
- 4 oz/110g button mushrooms quartered
- 1 red pepper diced
- 1 stalk celery thinly sliced
- Salt and pepper to taste
- 14 fl oz/400ml low fat milk (increase milk quantity, omit cream)
- 1 tbsp Olive Oil
- 14 oz/400g Long grain rice
Cook the rice as per pack instructions.
Place your pan on a moderate heat and add a tablespoon of olive oil.
Add the chicken and cook for a minute or two until fully sealed.
Add the sliced onion and fry for a further minute to two.
Next add the pepper, celery and mushrooms and fry for a further 2 – 3 minutes.
Gradually add the flour, stirring continuously for about 2 minutes.
Begin adding the milk stirring all the time until you have a nice smooth texture in the sauce.
To serve, place the rice on the plate and pour over the chicken sauce, sprinkle with some freshly chopped parsley if desired.
Sue Morrison| September 18, 2012 at 12:33 pm
What can you put instead of the cream as we are slimming?
SuperValu| June 19, 2012 at 5:26 pm
Hi Stephanie, we checked with Kevin and he recommends using 60g/2oz plain flour. However you can adjust the amount of flour to suit your taste. Let us know how you get on.
stephanie| June 19, 2012 at 3:44 pm
Are you sure its 60g flour, the dish just tastes of flour.
Mary Neville| March 27, 2012 at 1:19 pm
Most chicken a la king recipes are a little bland, in my opinion. So I was delighted to find this recipe but I made the following additions;
I doubIed the quantities.
I shook in about 1 tbsp of plain flour when frying off the chicken (to thicken the sauce a bit later).
I added a little less than a half pint of chicken stock( made from 1 cube)
I finished the sauce with milk to the consistancy and amount I wanted.
I added 2 crushed cloves of garlic.
I put in a green pepper.
It was delicious and the flavour is much improved although it may not be “chicken a la king” now!
The cream may be put in at the end or left out to leave it lighter. Not strictly needed.
Keeps very well in fridge for a few days.
SuperValu| March 27, 2012 at 9:46 am
Hi Janet, apologies about that. You are right, it’s 350ml of milk. Thank you!
Janet Conway| March 23, 2012 at 7:01 pm
in the recipe it says 350 ml SuperValu Cooks Ingredients Salt and Pepper & 125 ml SuperValu Full Cream Milk. I take it the 325ml is for the milk?
SuperValu| January 3, 2012 at 2:43 pm
Hi Rita, we’ve added cream to the ingredients. In the video, Kevin adds the butter to the pan for frying the chicken with a little oil. The oil allows you to cook the butter at a higher temperature. Hope that helps!
Rita Muldoon| January 2, 2012 at 7:42 pm
Kevin did not mention when to use the butter..Also no mention was made of cream in ingredients .Luckily I make this dish but now add extras as Kevin suggested e.g mushrooms,celery and red peppers.Realise it was an oversight or printing error…Thanks for recipes.