MENU
 
 
 
 

  • Chicken à la King, a Classic Made Skinny

    2 votes
    Chicken à la King, a Classic Made Skinny
    Prep: 20 min Cook: 60 min Servings: 6
    by Skinny Kitchen with Nancy Fox
    299 recipes
    >
    Chicken à la King is a delicious, nostalgic recipe consisting of diced chicken in a luxuriously rich, cream sauce with vegetables and often served over rice, pasta or bread. The other key ingredient is diced pimentos. One of my Facebook friends, Jerry Johnson, sent me the recipe his mom used, from an old Betty Crocker cookbook and asked if I could remake it skinny. Since I love a challenge, I was happy to get to work in my kitchen. Mission accomplished! Here’s my skinny version. I’ve added much more vegetables, a reduced-fat creamy sauce and serving stuffed into a baked potato. It’s super rich tasting and very filling. The skinny for each stuffed potato, 351 calories, 5 grams of fat and 9 Weight Watchers POINTS PLUS. I hope you all enjoy it, especially Jerry!

    Ingredients

    • 2 tablespoons reduced-fat butter or Smart Balance Light
    • 3 cups fresh mushrooms, sliced (if slices are large cut each in half)
    • 1 red bell pepper, chopped (about 1 cup)
    • 1½ cups onions, diced
    • ½ cup all-purpose flour
    • ½ teaspoon salt
    • ¼ teaspoon fresh pepper, or to taste
    • 1½ cups reduced-fat milk (2%)
    • 1¼ cups Swanson’s reduced-sodium chicken broth
    • 2 cups chicken, cooked, chopped, skin removed
    • 1 (4 oz) jar diced pimentos, drained
    • 6 medium baking potatoes (about 2-¼” to 3-¼” diameter)

    Directions

    1. To Bake Potatoes: Preheat oven to 350 degrees. Wash and dry each potato and pierce with a fork. Bake in oven about 45 minutes- 1 hour until completely baked through. Remove from oven, wrap each in foil to keep warm. To cook in microwave: cook 1 potato at a time in the microwave. Cook for 3 minutes, turn over and continue to cook for about 3-4 minutes until soft. Remove from microwave, wrap each in foil to keep warm.
    2. To Make Chicken à la King: In a large nonstick pan, melt butter over medium-high heat. Cook mushrooms, onions, red bell peppers in butter, stirring occasionally, until vegetables are soft about 4 minutes.
    3. Stir in flour, salt and pepper and stirring constantly, until blended; remove from heat. Using a whisk, stir in milk and broth. Continue to whisk until the flour becomes dissolved. Place back on medium-high heat and cook, whisking constantly until boiling. Continue to boil, stirring continuously for 1 more minute. Stir in chicken, pimentos and continue to cook until hot.
    4. Cut baked potatoes in half. Mash each with a fork. Add about ¾ cup Chicken à la King to each.
    5. This dish can be made ahead and reheated. It also freezes great.
    6. For more skinny recipes, please join me at http:www.skinnykitchen.com

    Similar Recipes

    Comments

    • Skinny Kitchen with Nancy Fox
      Skinny Kitchen with Nancy Fox
      Thanks. By the way, I love your site!
      • The Mom Chef
        The Mom Chef
        I've never put red peppers in my chicken a la king, but that looks delicious. Thanks for sharing.
        • Skinny Kitchen with Nancy Fox
          Skinny Kitchen with Nancy Fox
          These are the true Skinny Facts: for 1 stuffed potato (includes ¾ cup Chicken à la King and baked potato)
          351 calories, 5g fat, 24g protein, 54g carbs, 6g fiber, 346mg sodium, 6g sugar

          Weight Watchers (old points) 7
          Weight watchers POINTS PLUS 9



          Shopping Tip
          Pimentos are sold diced in small glass jars. Look in the pickle or olive section or ask your grocer.

          Serving Tip
          Chicken à la King can also be served over rice, pasta or toasted bread

          Leave a review or comment