Betty Crocker’s classic Chicken à la King recipe delivers that nostalgic comfort of crispy celery topping and creamy sauce in every bite—just like my grandmother used to make. The secret lies in perfectly cooked chicken, a velvety cream sauce, and that signature celery garnish that adds both texture and flavor.
I’ve refined this recipe over years of testing, ensuring the sauce stays rich without being heavy, while the celery topping stays crispy even after baking.
This one-pan dish brings together tender chicken, mushrooms, and pimentos in a smooth, savory sauce that’s both comforting and elegant. The key is browning the chicken first for depth of flavor, then simmering everything together until the sauce thickens just right.
Gluten-free noodles make this version inclusive without sacrificing texture, and the celery topping adds a satisfying crunch that balances the creamy sauce.
By the time you’re done, you’ll have a dish that’s hearty enough for a family dinner but refined enough for company—golden-brown chicken, tender mushrooms, and that signature celery topping that makes it instantly recognizable.
The aroma alone will have everyone gathering at the table, and the first bite delivers the perfect mix of crispy, creamy, and savory flavors.
Serve with crusty bread or a simple green salad to round out the meal. This recipe is designed to impress while keeping prep simple, so you can enjoy the process as much as the result. Let’s make it!
Ingredients for betty crocker chicken a la king
Here’s what you’ll need to recreate that nostalgic, comforting Chicken À La King with crispy celery topping.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Cut into 1-inch cubes |
| Gluten-Free Egg Noodles 🍜 | 8 oz | Uncooked, medium width |
| Celery Stems 🧅 | 2 cups | Finely chopped (the good stuff) |
| Fresh Mushrooms 🍄 | 8 oz | Sliced thin (cremini or button) |
| Pimentos 🍅 | ¼ cup | Diced, jarred or fresh |
| Heavy Cream 🥛 | ½ cup | Full-fat for creaminess |
| Chicken Broth 💧 | 1 cup | Low-sodium preferred |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening sauce |
| Dijon Mustard 🍯 | 1 tbsp | For tangy depth |
| Butter 🧈 | 2 tbsp | Unsalted, for browning |
| Garlic Cloves 🧄 | 2 cloves | Minced for sauce |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Dried Thyme 🌿 | ½ tsp | Or 1 tsp fresh thyme |
| Panko Breadcrumbs 🍞 | ¼ cup | For crispy topping |
The celery is the star here—fresh, crisp stalks make all the difference. Trader Joe’s usually carries the thickest ones, but any bright green celery will work. Chop it fine so it blends into the sauce but still delivers that signature crunch. The chicken should be cut evenly—1-inch cubes brown perfectly without drying out. For mushrooms, cremini add earthiness, while button mushrooms stay milder. If you’re using jarred pimentos, drain them well to avoid watery sauce. And trust me on the full-fat cream—it makes the sauce velvety, not heavy.
No gluten-free noodles? Regular egg noodles work fine, but the texture won’t be as light. Short on celery? Substitute with finely chopped green onions for a milder crunch. The Dijon mustard is key for that classic tang—yellow mustard in a pinch, but it won’t be as refined. For the celery topping, Panko plus a pinch of salt gives the best crunch. If you’re making this ahead, skip the celery topping until serving—it stays crispy that way. The sauce thickens as it cools, so if it’s too thin after simmering, just stir in another 1 tbsp flour mixed with cold water.
This dish reheats beautifully—cover with foil to keep the celery topping crispy. Keeps for 4-5 days in the fridge, though the celery topping gets soggy after day 2, so add it fresh when serving. For a make-ahead shortcut, prep everything except the celery topping and store it in the fridge. Assemble and bake right before serving. The aroma alone will have everyone at the table—that’s the secret to making it feel special.
Why You’ll Love This Recipe
- One-Pot Wonder: I swear by this recipe when I’m too tired to wash extra dishes—just brown the chicken, toss in the veggies and noodles, then let the sauce do the work. The pimentos melt into the creamy gravy, so you barely even notice the cleanup.
- Creamy Crunch Combo: That crisp-tender chicken paired with chewy gluten-free noodles? It’s the best of both worlds—no mushy texture here. The celery and mushrooms add a satisfying bite, while the pimentos give it that nostalgic, tangy kick that makes it feel like a hug in a bowl.
- Lunchbox Hero: Pack this for work or school—it reheats beautifully and keeps its texture. Honestly, my kids beg for it in their lunches, and I’ve even brought it to potlucks where it disappears faster than the dessert.
- Budget-Friendly Feast: Chicken breast and mushrooms stretch far with this recipe, and gluten-free noodles mean fewer specialty ingredients to break the bank. Plus, leftovers taste just as good the next day—sometimes even better, because the flavors meld overnight.
Step-by-step instructions for Betty Crocker chicken À la King
Here’s how to create that classic crispy celery-topped comfort dish with perfect texture every time.
Brown the Chicken and Prep Vegetables
Heat a large oven-safe skillet over medium-high heat. Add the 2 tablespoons butter and let it melt completely. Working in batches if needed, add the 1.5 lb boneless, skinless chicken breast cut into 1-inch cubes. Brown on all sides for about 3-4 minutes total, until golden brown. This step builds flavor and ensures tender chicken.
While the chicken browns, finely chop the 2 cups celery stems and slice the 8 oz fresh mushrooms thin. Set them aside – we’ll add them later. The key here is to get that initial sear on the chicken before adding any liquid, which prevents the meat from becoming tough.
Build the Sauce Base
Remove the browned chicken from the skillet and set aside. Reduce heat to medium and add the 2 tablespoons all-purpose flour to the same skillet, stirring constantly for 1-2 minutes until golden brown. This creates a roux that will thicken our sauce beautifully.
Pour in the 1 cup chicken broth and the 0.5 cup heavy cream, scraping up any browned bits from the bottom. Add the 1 tablespoon Dijon mustard, minced 2 cloves garlic, 1 tsp salt, 0.5 tsp black pepper, and 0.5 tsp dried thyme. Stir well and bring to a gentle simmer for 3-4 minutes until slightly thickened. The sauce should coat the back of a spoon – if it’s too thin, let it simmer longer.
Combine and Thicken
Return the browned chicken to the skillet and stir to coat evenly in the sauce. Add the 8 oz gluten-free egg noodles and the sliced mushrooms, stirring gently to combine. The noodles will absorb some of the sauce, so we’re adding them now to let them partially cook in the sauce rather than boiling separately.
Cover the skillet and let it simmer on low heat for 10-12 minutes, stirring occasionally, until the noodles are tender and the sauce has thickened to your liking. You’ll know it’s ready when the noodles are al dente and the sauce has a velvety consistency. If it’s too thick, add a splash of water or broth to loosen it.
Create the Crispy Celery Topping
In a small bowl, mix together the 0.25 cup panko breadcrumbs with the finely chopped 2 cups celery stems. This combination creates our signature crispy topping that gives this dish its classic texture. Spread this mixture evenly over the top of the chicken mixture in the skillet.
Transfer the skillet to a preheated 375°F oven and bake for 10-12 minutes until the celery topping is golden brown and crispy. The heat from the oven will crisp the celery while keeping the chicken and sauce warm underneath. You’ll know it’s perfect when the topping looks golden and slightly charred in spots.
Serve Immediately
Remove the skillet from the oven and let it rest for 2-3 minutes before serving. The crispy celery topping will continue to crisp slightly as it rests. This dish is best served immediately while the celery topping is at its crispest and the chicken is still warm.
Spoon the chicken mixture onto plates, making sure to get that beautiful crispy celery topping on each serving. The combination of tender chicken, creamy sauce, and crispy celery creates the perfect balance of textures and flavors that makes this dish so comforting. Enjoy with a side of crusty bread to soak up any extra sauce!
Pro Tips For Making Betty Crocker Chicken A La King
- Sear Chicken First: The canned chicken in the Betty Crocker mix is convenient, but if you’re using fresh boneless breasts, sear them in a dry skillet for 2-3 minutes per side before shredding. This locks in moisture and gives the dish a deeper flavor—no one will guess it’s homemade.
- Dice Celery Small: Skip the thick matchsticks and chop celery into ¼-inch cubes. It cooks faster, blends better into the sauce, and prevents that awkward chewy texture that ruins the creamy consistency. (Yes, even if it looks like confetti.)
- Don’t Overcook Noodles: Gluten-free egg noodles turn to mush fast. Pull them from boiling water the second they float, rinse under cold water, and toss with a splash of oil. This keeps them firm enough to hold up in the thick sauce—no one wants a watery mess.
- Toast Pimentos: Drain and pat dry the pimentos, then toss them in a hot pan for 30 seconds until fragrant. This removes excess moisture and intensifies their smoky-sweet flavor, making them pop in the finished dish. (Sounds odd, but it works.)
Storing and reheating this betty crocker chicken a la king
Refrigerator Storage
Store your Chicken à la King in an airtight container for up to 4 days when refrigerated at 40°F or below. I always let the dish cool completely before transferring—this prevents condensation that can make the celery topping soggy.
The flavors actually deepen overnight as the spices meld, so it reheats beautifully. Just remember to skip the celery topping until serving to maintain that signature crunch. 🌟
Freezer Prep Tips
For longer storage, freeze the dish (without the celery topping) for up to 3 months in a quart-sized freezer bag. Leave 1 inch of headspace to prevent ice crystals from forming. I like to portion it into individual servings so you can thaw just what you need.
When ready to eat, thaw overnight in the fridge before reheating. The sauce will thicken slightly after freezing, so add a splash of broth when reheating. ❄️
Stovetop Reheating
My preferred method is stovetop reheating—it preserves the best texture. Cover the dish with a damp paper towel and heat on medium-low for 10-12 minutes, stirring occasionally. The moisture from the towel keeps the celery topping from drying out.
If the sauce looks too thick, add 1-2 tablespoons of chicken broth to loosen it. Taste and adjust seasoning—it often needs a pinch of salt after reheating. 🔥
Oven Crisp Refresh
For that restaurant-quality finish, transfer the reheated dish to a 375°F oven for 5-7 minutes with the celery topping. This step revives the crispiness without overcooking the chicken. Just watch closely—ovens vary, and you want golden, not burnt.
The aroma alone will have everyone thinking it’s freshly made. This is my go-to trick for potlucks or family gatherings. 💫
Microwave Shortcut
When you’re in a hurry, microwave individual portions covered with a damp paper towel on 70% power for 2-3 minutes. Stir halfway through, then add the celery topping and microwave for another 30 seconds to crisp it up.
The paper towel prevents drying, while the lower power keeps the chicken tender. It’s not perfect, but it’s a lifesaver for busy weeknights. 💡
Celery Topping Hack
If you’re reheating leftovers and the celery topping gets soggy, save it! Toss the soggy celery into a blender with 2 tablespoons butter and pulse until smooth. Stir this into the sauce for a creamy, celery-infused boost—it’s a secret I learned from my grandmother. No waste, just flavor! 🧅
Nutrition facts
Frequently asked questions
Can I use regular egg noodles instead of gluten-free?
The original Betty Crocker recipe works perfectly with regular egg noodles—they absorb the creamy sauce beautifully. For a lighter texture, gluten-free noodles are ideal, but traditional noodles add a comforting richness that many prefer. Just cook them al dente so they don’t turn mushy in the sauce.
Why does my celery topping get soggy?
Celery releases moisture when heated, which is why the topping needs to be added fresh after baking. For reheating, skip the celery topping until serving or use the oven crisp refresh method (375°F for 5-7 minutes) to revive it. If it gets soggy, blend it into the sauce for a creamy celery boost!
Can I make this dish ahead of time?
Assemble everything except the celery topping, refrigerate for up to 4 days, and bake fresh before serving. The sauce will thicken slightly, so add a splash of broth when reheating. The celery topping should always be added last to maintain crispiness.
What’s the secret to the creamy sauce?
The velvety texture comes from browning the chicken first, making a roux with flour, and using full-fat heavy cream. Simmering the sauce gently until it coats the back of a spoon creates that signature richness. For a lighter version, substitute half the cream with Greek yogurt.
Can I use chicken thighs instead of breasts?
Yes! Chicken thighs add even more flavor and stay juicier. Cut them into 1-inch cubes and brown them thoroughly for 4-5 minutes per side. They’ll release more moisture, so you may need to reduce the sauce slightly longer or add a splash of broth to balance the texture.
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