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This recipe is sheer creamy comfort food fit for a king or queen.  I used to make a version of this when I was a young woman and to this day I still enjoy this simple meal from time to time.  It makes good use of a rotisserie chicken, tuna or leftover turkey.  It is colorful enough to serve with leftover turkey around Christmas, too.

The creamy sauce is made without cream cheese in it. I love creamy sauces with cream cheese in it; however, there are times when I make them without.  If you are in pre-maintenance or maintenance, you can add some frozen green peas to the sauce. To be honest, I never met a pea that derailed my progress or made me put on weight.  Normally sauces are thickened with more arrowroot powder or cornstarch, but that was no longer necessary by using egg yolks as well.  That is a very easy trick!

You can serve this over cauli mash, cauli rice, low-carb pasta or low-carb biscuits.  You could use these biscuits.  Or, you could simply use one of the wonderful varieties of low-carb bread on the market - toast the bread first! 

You can freeze this dish, but, of course, it is better to eat it freshly made.

If preferred, you can replace the chicken with 4 cups diced turkey or 4 cups of drained canned tuna.  Both make wonderful variations of this classic dish.  This Chicken a la King recipe is a great go-to recipe for a quick, simple and comfort-food supper.



2 tbsp extra-light olive oil (30 mL)

1 rotisserie chicken, chopped, OR leftover turkey

1/2 tsp salt (2 mL)

1/4 tsp black pepper (1 mL)


4 tbsp extra-light olive oil, divided (60 mL)

1 lb sliced mushrooms (0.45 kg)

1 large onion

1 small red pepper

1 small green pepper

Creamy Sauce:

1 cup chicken stock (250 mL)

1 cup half and half (250 mL)

11/2 tsp arrowroot powder, OR cornstarch (7 mL)

1/2 tsp dried thyme (2 mL)

2 egg yolks

1/2 cup whipping cream (125 mL)


Soft, green tops of green onions, chopped


In large nonstick frying pan in olive oil and over medium heat, stir- fry chicken until heated through.  Sprinkle with salt and pepper.  Set aside.


Vegetables:  In large nonstick frying pan, in 2 tbsp olive oil (30 mL), cook mushrooms until moisture evaporates and some of the mushrooms start browning.  Set aside.


In food processor, add chunks of onion, red pepper and green pepper.  Process using the pulse button, if there is one, until the vegetables are chopped very finely.  In nonstick frying pan, in 2 tbsp olive oil (30 mL), cook vegetables until they are soft.  Stir in the mushrooms and chicken. Place all in a casserole dish.  Pour the creamy sauce over all the chicken and vegetables and stir well to combine.  Garnish with chopped green onions.


Creamy Sauce:  In deep, large saucepan, pour chicken stock and half and half.  In a small bowl, in a few tablespoons of the liquid from the saucepan, stir in the arrowroot powder, OR cornstarch. Add to the saucepan along with dried thyme.  Bring to the boil.  Remove a 1/4 cup (60 mL) liquid and add to 2 egg yolks in a small bowl; whisk.  Then add the egg mixture back into the saucepan and whisk just until thickening.  Remove from heat and stir in whipping cream.

Helpful Hints: *To make homemade chicken stock, place rotisserie chicken carcass in slow-cooker.  Add water to cover.  Add 1 tsp (5 mL) salt, 1 tsp parsley (1 mL), 1/2  tsp (2 mL) thyme (optional) and 1/tsp (2 mL) black pepper.  Place slow-cooker on low and cook overnight.  Strain and either refrigerate or freeze the chicken stock in an airtight container.  This chicken stock makes a wonderful base for soups and gravies.

Yield:  6 servings

1 serving

303.1 calories

22.4 g protein

19.7 g fat

1.5 g fiber

7.9 g net carbs


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