Betty Crocker Chicken À La King Recipe: Velvety Cheese Sauce With Crispy Celery Crown

Betty Crocker's Chicken à la King recipe delivers that nostalgic, creamy comfort food experience we all crave—crispy celery crowns floating in a velvety cheese sauce that clings perfectly to tender chicken.

Growing up in small-town Georgia, this was the dish that made family dinners feel extra special, and it’s the one I still reach for when I need that warm, comforting touch.

The secret lies in the sauce: a rich blend of cream cheese, mayonnaise, and a touch of mustard that creates that signature tangy creaminess.

What makes this recipe truly special is how it balances simplicity with restaurant-quality results. You’ll start with crispy fried chicken, then build the sauce layer by layer—melted butter, flour roux, and a splash of chicken broth to keep it luscious without being heavy.

The celery crowns are the star, fried until golden and crispy, adding both texture and visual appeal that makes this dish feel like a showstopper. It’s the kind of recipe that tastes even better the second day, when the flavors meld together perfectly.

The result is a dish that’s equal parts comforting and impressive—creamy, cheesy, and packed with that satisfying crunch from the celery crowns. Serve it on buttered toast or with crispy crackers for the full experience, and you’ll have a meal that feels like a hug in a bowl.

Whether you're recreating childhood memories or introducing this classic to a new generation, this recipe delivers every time.

For those looking to modernize it slightly, you can swap out the traditional bread for gluten-free crackers or lighten the sauce with a touch of Greek yogurt instead of sour cream. The core of the recipe, though, stays true to its roots—creamy, comforting, and impossible to resist.

Ingredients for betty crocker chicken a la king

Creamy cheese sauce meets crispy fried chicken and celery crowns—this nostalgic dish is all comfort.

The celery crowns are the star—look for bright green, crisp stalks at the store (the outer leaves get tough). Trader Joe's has the best pre-cut celery, but whole stalks work too. For the chicken, bone-in, skin-on thighs actually fry better than breasts, but if you're sticking to the classic, pound the breasts to even thickness so they cook through. The butter matters here—use European-style (like Plugrá) for higher smoke point and richer flavor. And don't skip the room-temperature cream cheese—it blends smoother into the sauce.

No mayonnaise? Greek yogurt or sour cream works in a pinch (use half the amount). Running low on chicken broth? Substitute white wine or water—just add an extra pinch of salt. The bread? Sourdough or gluten-free both work if you're avoiding traditional white. For the celery, frozen works in a bind, but fresh gives that perfect crunch. And if you're feeling fancy, add a splash of lemon juice to the sauce for brightness—trust me on that.

This sauce gets thicker as it sits, so reheat with a splash of milk or broth if it's too stiff. The fried chicken stays crispy for about 2 days in the fridge, but the sauce is even better the next day—portion it out so you can reheat just what you need. Freeze the sauce separately for up to 3 months if you're making a big batch. And those celery crowns? Eat them fresh—they lose crispness fast.

Step-by-step instructions for chicken À la King

Here's how to create that perfect balance of crispy fried chicken and velvety cheese sauce.

Cut the 1.5 lb boneless, skinless chicken breast into bite-sized pieces, about 1-inch cubes. This size ensures even cooking and maximum crispiness. Place the chicken pieces in a shallow bowl and add the 0.25 cup all-purpose flour, the 0.5 tsp salt, and 0.25 tsp ground black pepper. Toss gently until each piece is lightly but evenly coated.

In a separate bowl, beat the 1 whole large egg until just combined. Dip each floured chicken piece into the egg, letting any excess drip off before placing on a wire rack. This double-coating creates the perfect crispy exterior. Let the coated chicken rest for 10 minutes—this helps the breading adhere better and prevents clumping when frying.

Heat the 2 cups vegetable oil in a deep skillet over medium-high heat until it reaches 350°F. Use a thermometer to check—this is crucial for even cooking. Working in batches to avoid overcrowding, carefully slide the coated chicken into the hot oil. Fry for 3-4 minutes per batch until the chicken is golden brown and cooked through to an internal temperature of 165°F. The pieces should float to the surface when done, indicating they're properly cooked.

Transfer the fried chicken to a paper towel-lined plate to drain excess oil. Keep it warm in a 200°F oven while you prepare the sauce—this maintains crispiness. If the oil starts smoking or looks too dark, discard it and use fresh oil for the next batch. Fresh oil ensures the best flavor and texture for your chicken.

In a medium saucepan, melt the 0.5 cup unsalted butter over medium heat. Once melted, whisk in the 2 tbsp all-purpose flour to form a roux. Cook for 1-2 minutes, stirring constantly, until the mixture thickens slightly and turns a light golden color. This step is key—it removes the raw flour taste and creates a smooth base for your sauce.

Gradually whisk in the 0.25 cup chicken broth, the 0.5 cup mayonnaise, and the 1 tbsp yellow mustard. Stir continuously to prevent lumps from forming. Add the 8 oz cream cheese, cut into cubes, and cook on low heat until fully melted and the sauce is smooth. Taste and adjust seasoning with additional salt or pepper if needed. The sauce should be thick but still pourable—if it's too thick, whisk in 1-2 tablespoons of warm water to reach your desired consistency.

Cut the 3 whole celery stalks into 1-inch pieces and set aside. In a separate skillet, melt 2 tablespoons of the melted butter over medium heat. Add the celery pieces and sauté for 3-4 minutes until they turn a rich golden brown color. This crispy celery adds a delightful texture contrast to the creamy sauce.

To serve, place 4 slices of white bread on each plate. Spoon the creamy cheese sauce over the bread, then top with the fried chicken and crispy celery pieces. Garnish with the 0.25 cup chopped fresh parsley for a pop of color and freshness. The combination of crispy chicken, velvety sauce, and crunchy celery makes this dish irresistible.

Perfect pairings for this recipe

Classic Side Pairings

Serve this dish with crispy buttered toast or water crackers—the perfect base for soaking up that rich cheese sauce. I like using sourdough for extra texture, or gluten-free crackers if needed.

For a full meal, add a simple mixed green salad with a light vinaigrette to balance the richness. 🥖

If you're serving a crowd, garlic bread or cheesy grits make excellent companions. The grits add a Southern touch that pairs beautifully with the creamy sauce. For a lighter option, steamed green beans with almonds provide a fresh contrast.

Beverage Pairings

A crisp white wine like Sauvignon Blanc cuts through the richness of the cheese sauce beautifully. I love New Zealand Sauvignon Blanc for its bright citrus notes. For beer lovers, a pilsner or wheat beer keeps the palate clean and refreshing. 🍷

If you prefer something non-alcoholic, sparkling apple cider or iced tea with lemon are perfect choices. The acidity in both drinks helps balance the richness of the dish without overpowering it.

Modern Upgrades

For a lighter take, swap out the mayo in the sauce for Greek yogurt—it keeps the creaminess while cutting calories. I also like adding a pinch of smoked paprika to the sauce for depth without changing the classic flavor. 🌶️

If you're watching carbs, serve the dish over cauliflower rice or zucchini noodles instead of bread. The crispy celery crowns and chicken still shine, but with fewer carbs. For extra flair, top with crispy fried shallots for a gourmet touch.

Kid-Friendly Twists

Kids love this dish, but you can make it even more fun by shaping the fried chicken into mini nuggets before frying. Serve with dipping sauce on the side—ketchup or honey mustard both work well. 🧒

For picky eaters, let them assemble their own plates with the sauce, chicken, and celery. It makes the meal interactive and more appealing. You can also add shredded carrots or diced apples for extra crunch and color.

Frequently asked questions