Cubed chicken, peas, mushrooms, bell pepper, and stock are all combined in this chicken à la king casserole, which is then baked with biscuits on top. casserole style à la king is popular!
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
Ingredients
- ¼ cup butter, melted
- ⅛ cup all-purpose flour
- 1 ½ cups chicken broth
- 2 ½ cups cubed skinless, boneless chicken breast meat
- 1 ½ cups green peas
- 1 ½ cups canned mushrooms, drained
- 1 cup cooked, sliced carrots
- ½ onion, chopped
- ¼ cup chopped red bell pepper
- 1 (16 ounce) can refrigerated buttermilk biscuits
Instructions
- Melt butter in a medium saucepan over medium heat; stir in flour, then pour in broth and let thicken, stirring. Add chicken, peas, mushrooms, carrots, onion, and bell pepper. Mix together and bring to a boil.
- Preheat the oven to 350 degrees F (175 degrees C).
- Pour chicken mixture into a 9×13-inch baking dish. Place refrigerated biscuits over top and bake in the preheated oven for 25 to 30 minutes, or until biscuits are done.
Nutrition Facts
| Calories | 401 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 69 mg |
| Dietary Fiber | 5 g |
| Protein | 26 g |
| Saturated Fat | 5 g |
| Sodium | 906 mg |
| Sugars | 8 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I will not be making this again. The roux was so-so. The recipe feeds half as many as it states and the biscuits do not cook through. I would suggest baking them separately and placing them on top of the mixture. Not a keeper.
Very bland, however my 97 YO mother in law loved it, lol. I even added salt, pepper and, smoked paprika and still not enough spices for me. Next time I’ll add some garlic and sage!
Very bland. I’ll try again with salt and pepper and herbs. Someone suggested poultry seasoning – that sounds like a good idea.
Made this for years! But use HAM instead of chicken. Minus mushrooms, add diced potatoes. I saute onions celery and bell pepper in the melted butter. I top the biscuits with sharp cheddar cheese. Yum.
Easy to make and delicious. I used fresh mushrooms instead of canned.
I added noodles to mine and it turned out really great
Very good but I would add some salt and pepper next time. It seemed a little blah the first time around.
1/2 onion chopped; 1 celery chopped; 1/4 red bell pepper chopped; 1cup chopped mushrooms; 6 small potatoes quartered; 1 large carrot sliced; 2 tsp chopped garlic. Add 1 Tbsp olive oil and 1/4 cup butter.Saute briefly until veggies are almost tender. Add 1/8 cup flour and 1 3/4 cups chicken broth. Add 1 cup frozen peas and 2 1/2 cups cooked chicken. Simmer and stir until thickening and boiling. Add 1/2 tsp of dried basil and dried tsp sage .Top the boiling liquid with refrigerated biscuits and bake immediately.
This was delish except I did what others said and baked the biscuits separately and doubled the sauce so it wouldn’t be too dry. Hubby said “it’s a keeper”.
My family loves this dish! I’ve made it twice, and each time it was just perfect. I used roasted chicken from the local grocery store to save time.
It was good and healthy. Diced chicken breasts and rosted them in butter and garlic.
I only made a few changes, but I made this for dinner tonight, and I thought it was very good. I used boneless chicken thighs, diced carrots, onions and celery (aka mirepoix in the frozen food aisle) in place of the vegetables in the recipe, and omitted the mushrooms. Reading through other reviews, I had no problems with the biscuits not being baked enough. I would make this again.
This was a good, quick weeknight meal. I added extra spices for more flavor as some suggested.
I just made a few changes after the first day- had to add some extra chicken roasted gravy, otherwise, the family enjoyed it
I did not make any changes to the recipe. We found it bland. Lacking flavour and biscuits were mucking underneath! It looked nice though!
This was a good base recipe. Based on other reviews I made a few changes, I increased the bouillon (Better than Bouillon brand) and added a 1/4 tsp of poultry seasoning. We added pepper to taste at the table. Next time we make this I will add 1/2 tsp poultry seasoning and add a pinch of celery seed. My husband also suggested upping the broth, it needed just a bit more than the recipe made. Overall, it was a really good recipe. Tweak it to your taste, you won’t be disappointed.
Great recipe! We are only two and we had two days of left-overs. Very tasty and the Biscuits were perfect. The butter really makes it wonderful.
Like others had, I added poultry seasoning to the mix. Wife liked it and will definitely make again. Perhaps tweaking the recipe some more as I go.
Not a fan too thin..not flavorful enough
Really good. Will make it again.
We loved this! I used the perfect portions boneless breasts, omitted the peppers, used up a half bag of frozen peas & carrots, fresh sliced mushrooms & chopped onions. After browning & cooking the chicken breasts in olive oil in a skillet, I removed them and set aside. Put mushrooms & onions in skillet to brown then added frozen veg. to soften. While this was simmering I melted dbl. the amount for butter & cut up chicken into small pieces. Returned chicken to veggie/ mush combo, and finished gravy using twice amounts of flour & broth as well. Added rosemary, thyme, celery salt, and white pepper. Biscuits were store brand in the tube. Baked exactly 30 mins at 350′ No sogginess! Perfect