Campbell’s Chicken a LA King Recipe: Creamy Puff Pastry Casserole

This classic casserole combines tender chicken with a creamy mushroom sauce wrapped in flaky puff pastry. I developed this version to honor Campbell’s traditional approach while adding my own refined touch.

The dish bakes to golden perfection, with each bite delivering rich, velvety sauce and buttery pastry. It’s a comforting meal that feels special enough for company but simple enough for weeknights.

Ingredients for Campbell’s Chicken Ala King

Classic comfort meets elegant simplicity with these carefully chosen ingredients for a showstopper casserole.

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The puff pastry is key—Pepperidge Farm is my go-to (found in the freezer aisle at most Kroger or Walmart locations). Look for all-butter versions for the flakiest layers. For the chicken, boneless, skinless breasts stay tender, but thighs work too (they’re forgiving if you overcook slightly). Fresh creminis are ideal, but white button mushrooms are fine in a pinch (just avoid canned—they get rubbery).

Need to skip the sherry? Dry white wine or extra chicken broth with 1 tsp lemon juice works. No heavy cream? Whole milk plus 2 tbsp melted butter gets close. The Dijon can be swapped for regular mustard, but it won’t have the same depth. For a vegetarian twist, swap chicken for mushrooms or chickpeas—just adjust the cooking time.

Assemble the casserole just before baking for the best texture. Leftovers keep in the fridge for 3-4 days (reheat in the oven to crisp the pastry). The pastry can be prepped a day ahead—store it wrapped in plastic in the fridge. Freezing isn’t ideal (the pastry gets soggy).

Step-by-Step Instructions for Creamy Chicken a la King Casserole

This method ensures a rich, velvety sauce wrapped in flaky pastry every time.

Step 1: Cook and Shred the Chicken

Season the boneless skinless chicken breasts with 1 tsp Kosher Salt and 0.5 tsp Freshly Ground Black Pepper. In a large skillet, melt 2 tablespoons of the unsalted butter over medium heat until foaming subsides.

Add the chicken and cook for 6-7 minutes per side until the internal temperature reaches 165°F and the juices run clear. Transfer to a cutting board and let rest for 5 minutes before cutting into bite-sized pieces as specified in the ingredients.

Step 2: Sauté Vegetables and Make the Roux

In the same skillet, melt the remaining unsalted butter over medium heat. Add the finely diced yellow onion and cook for 3-4 minutes until softened and translucent.

Add the sliced cremini mushrooms and cook for 5-6 minutes until they release their moisture and turn golden brown. Stir in the minced garlic cloves and cook for 30 seconds until fragrant.

Sprinkle the all-purpose flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste. This creates a smooth roux that will thicken your sauce beautifully.

Step 3: Build the Creamy Sauce

Slowly whisk in the chicken broth, then the heavy cream, ensuring no lumps form. Stir in the dry cooking sherry, Dijon mustard, and Worcestershire sauce. Bring to a gentle simmer and cook for 3-4 minutes until the sauce thickens enough to coat the back of a spoon.

Return the chicken to the skillet along with the thawed and drained frozen peas. Stir to combine and let simmer for 2-3 minutes until everything is heated through and the flavors meld together. Taste and adjust seasoning if needed.

Step 4: Assemble and Bake the Puff Pastry Casserole

Preheat your oven to 400°F. Unfold the thawed puff pastry sheets and use them to line a baking dish, pressing gently to cover the bottom and sides. Pour the chicken mixture into the pastry-lined dish.

Top with the remaining puff pastry, crimping the edges to seal. Cut a few small slits in the top to allow steam to escape. Bake for 20-25 minutes until the pastry is golden brown and puffed. Let cool for 5 minutes before serving to allow the filling to set slightly.

Regional Styles of This Dish

Classic New York Style

In the Big Apple, this dish is often served over buttered toast points or flaky biscuits instead of pastry. The sauce gets a boost from a splash of dry vermouth and a pinch of nutmeg for warmth. I first tried it at a tiny Manhattan diner during a coastal ride. 🗺️

Southern Comfort Version

Down South, we add ½ cup diced pimentos and a dash of hot sauce to the filling. Serve it over buttermilk biscuits or steamed rice. The local butcher shops here always have the best chicken for this variation.

French-Inspired Twist

My French technique training shines here—I add 2 tbsp cognac when deglazing the pan and finish with 1 tsp fresh tarragon. The puff pastry gets brushed with egg wash before baking for extra shine.

Midwest Casserole

In the Heartland, this becomes a full casserole with egg noodles mixed into the filling. Top with crushed Ritz crackers instead of pastry for a crispy, buttery crust. It’s a hit at local BBQ competitions.

Pacific Northwest

Wild mushroom foragers in this region use chanterelles or morels instead of creminis. A sprinkle of fresh dill brightens the rich sauce. I love gathering these during my coastal motorcycle rides.

Frequently Asked Questions