This classic Chicken à la King brings back the comforting flavors of retro American cooking. I developed my version after testing numerous recipes to capture that perfect creamy texture with tender chicken and pimientos.
The secret lies in using Campbell’s cream of chicken soup as the base, which creates a velvety sauce without the fuss. It’s a foolproof method that delivers on rich, savory depth every time.
What you get is a dish that’s creamy without being heavy, packed with chicken, mushrooms, and those signature pimientos for color and mild sweetness. It’s the kind of meal that feels like a warm hug on a busy weeknight.
Serve it over toast, rice, or biscuits for the full experience. Here’s how to make this timeless favorite.
Ingredients for Campbell Soup Chicken Ala King
Pantry staples meet retro comfort in this creamy, comforting dish with a velvety sauce.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Chicken Breast 🍗 | 1 ½ lb | Cut into bite-sized pieces |
| Campbell's Cream of Chicken Soup 🥫 | 2 cans | Undiluted, for sauce base |
| Mushrooms 🍄 | 1 cup | Fresh, sliced or canned drained |
| Pimientos 🌶️ | ½ cup | Diced, drained from jar |
| Butter 🧈 | ¼ cup | Unsalted preferred |
| All-Purpose Flour 🌾 | ¼ cup | For thickening sauce |
| Whole Milk 🥛 | ½ cup | For creamy consistency |
| Chicken Broth 🍲 | ½ cup | Low-sodium if available |
| Onion 🧅 | ½ whole | Finely diced |
| Garlic Cloves 🧄 | 2 cloves | Minced for depth |
| Salt 🧂 | ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Paprika 🌶️ | ½ tsp | For subtle color |
| Fresh Parsley 🌿 | 2 tbsp | Chopped, for garnish |
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The Campbell’s cream of chicken soup is non-negotiable here—it’s the shortcut that makes this silky and foolproof. I grab mine from any grocery store (it’s everywhere). For the chicken, boneless breasts stay tender, but thighs work if that’s what you’ve got. Look for mushrooms with firm caps—baby bellas add a meatier texture than white buttons.
No pimientos? Diced red bell peppers (sautéed until soft) are a solid swap. Out of fresh mushrooms? Canned mushrooms (drained well) save the day. Milk can be 2% or whole—avoid skim as it won’t give the same richness. If you’re avoiding dairy, chicken broth plus a splash of cream gets you close. The paprika is subtle, so skip it if you’re out.
Leftovers keep 3-4 days in the fridge—reheats beautifully. Freeze for up to 3 months (the sauce might separate slightly but stirs back together). Best served fresh, though, over hot toast or rice (worth the extra minute).
Why You’ll Love This Recipe
- Dump and Stir: I just toss the chicken, soup, and mushrooms in a pan—no fancy prep, just easy comfort food.
- Rich and Creamy: The Campbell’s soup gives it that velvety texture, and the pimientos add a little pop of color and sweetness.
- Weeknight Hero: Honestly, it’s my go-to after a long day, and it’s ready before the kids start asking what’s for dinner.
- Stretches Far: One batch feeds my family of four with leftovers for lunch the next day—budget-friendly and filling.
Step-by-Step Instructions for Campbell Soup Chicken Ala King
This classic comfort dish comes together beautifully with a few simple techniques.
Step 1: Cook the Chicken and Aromatics
Cut the 1.5 lb Boneless Chicken Breast into bite-sized pieces and season with 0.5 tsp Salt, 0.25 tsp Black Pepper, and 0.5 tsp Paprika. Heat 0.25 cup Butter in a large skillet over medium heat until melted.
Add the chicken and cook for 5-6 minutes until no longer pink. Remove and set aside. In the same skillet, add 0.5 whole Onion (finely diced), 2 cloves Garlic Cloves (minced), and 1 cup Mushrooms. Sauté for 4-5 minutes until the onion is translucent and mushrooms release their moisture.
Step 2: Create the Roux and Build the Base
Sprinkle 0.25 cup All-Purpose Flour over the onion mixture and stir constantly for 1-2 minutes to cook out the raw flour taste. This creates a smooth, golden roux that will thicken your sauce perfectly.
Slowly pour in 0.5 cup Chicken Broth and 0.5 cup Whole Milk, whisking continuously to prevent lumps. The mixture should start to thicken immediately as it comes to a gentle simmer.
Step 3: Incorporate the Creamy Elements
Stir in the 2 cans Campbell’s Cream of Chicken Soup (undiluted) and 0.5 cup Pimientos. The soup provides the signature creamy base while the pimientos add that classic retro touch. Simmer for 3-4 minutes until everything is heated through.
Return the cooked chicken to the skillet and stir to coat completely in the sauce. The chicken should be fully submerged in that rich, velvety mixture. Taste and adjust seasoning if needed.
Step 4: Finish and Serve
Let the mixture simmer for an additional 2-3 minutes to allow the flavors to meld together. The sauce should coat the back of a spoon and the chicken should be tender and fully coated.
Remove from heat and garnish with 2 tbsp Fresh Parsley (chopped). Serve immediately over toast, rice, or biscuits for the ultimate comforting meal. The creamy sauce will thicken slightly as it sits, so stir in a splash of milk if needed to reach your desired consistency.
Pro Tips For Making Campbell Soup Chicken Ala King
- Precook the Chicken: Poach or grill the chicken breasts first—this keeps them from turning rubbery when simmered in the creamy soup base.
- Drain the Mushrooms: If using canned mushrooms, drain and pat them dry to avoid a watery sauce that thins out the Campbell’s soup.
- Skip the Boil: Heat the soup mixture gently on medium-low—boiling can cause the cream to separate and the sauce to break.
- Add Pimientos Last: Stir in the pimientos at the very end to keep their color bright and texture firm, rather than letting them turn mushy.
Flavor Customization for campbell soup chicken ala king
Herb Infusions
Add 1 tsp dried thyme or 1 tbsp fresh rosemary with the garlic for earthy depth. I love how thyme complements the creamy base without overpowering. Fresh herbs brighten the dish beautifully. 💛
Spice It Up
For heat, stir in ¼ tsp cayenne pepper or ½ tsp smoked paprika when adding the soup. The cayenne adds gentle warmth while smoked paprika brings a subtle BBQ note.
Extra Creaminess
Mix in ¼ cup sour cream or 2 oz cream cheese at the end for extra richness. This works especially well if serving as a casserole. The tang cuts through the richness perfectly.
Vegetable Boost
Add ½ cup diced bell peppers or ½ cup frozen peas with the mushrooms for extra color and crunch. Bell peppers add sweetness while peas give a pop of green.
Cheese Lovers
Sprinkle ½ cup shredded cheddar or ¼ cup grated parmesan on top before serving. The cheddar melts into the sauce while parmesan adds a salty finish.
Nutrition Facts
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Boneless thighs work beautifully and stay extra juicy. Cook them for 6-7 minutes instead of 5-6 minutes since they need a touch more time. The flavor is richer too.
How do I prevent a lumpy sauce?
Whisk the chicken broth and milk in slowly while stirring constantly. If lumps appear, crush them with a spoon or blend briefly. A smooth roux is your first defense.
What’s the best way to reheat leftovers?
Gently warm on the stove over low heat, adding a splash of milk if needed. Microwaving works too—cover loosely and stir every 30 seconds. Avoid high heat to prevent separation.
Can I make this ahead of time?
The dish keeps well for 3-4 days refrigerated. Prepare up to Step 3, then reheat with a little extra milk to thin the sauce before serving.
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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