Campbell's Chicken Ala King Recipe: Creamy Celery Crown Topping Over Melted Mac and Cheese

Creating Campbell's Chicken à la King brings back memories of classic comfort food with its rich, creamy sauce and tender chicken—now with a modern twist using Campbell's soup as the foundation. This recipe transforms simple ingredients into a restaurant-worthy dish that's perfect for family dinners or special occasions.

The secret lies in balancing the velvety sauce with crisp vegetables and perfectly cooked chicken.

The dish starts with sautéed chicken and vegetables, then builds to a luscious sauce made from Campbell's cream of mushroom soup, milk, and a touch of mustard for depth. What sets this version apart is the celery crown topping, which adds both visual appeal and a subtle crunch.

The sauce melts over mac and cheese for an extra layer of indulgence that keeps everyone asking for seconds.

By the time you serve this dish, you'll have a creamy, satisfying meal that's rich in flavor and texture—tender chicken, crisp vegetables, and a velvety sauce that coats every bite. The combination of classic techniques with Campbell's soup creates a foolproof method for achieving professional results at home.

This recipe works beautifully as a main course for gatherings or a cozy weeknight dinner. The creamy sauce and comforting flavors make it a standout dish that feels both nostalgic and fresh. Let's get started on creating this timeless comfort food with a modern twist.

Ingredients for campbell's chicken ala king

Classic comfort food ingredients transformed into a restaurant-worthy Campbell's Chicken à la King dish.

The Campbell's cream of mushroom soup is the foundation here—use the full can undiluted for authentic richness. For the chicken, boneless, skinless breasts work best, but thighs add more moisture if you prefer. Costco or local butchers often have pre-cut chicken at better prices than grocery stores. The green bell pepper and yellow onion should be fresh with crisp textures; Trader Joe's carries excellent organic options if you want to splurge. Store-bought diced vegetables work in a pinch, but freshly chopped adds that restaurant-quality touch.

No Dijon mustard? Yellow mustard at half the amount gets you close. The sauce can be thickened with cornstarch slurry instead of flour if you're avoiding gluten. For the celery crown, substitute with broccoli or cauliflower if needed, though celery's subtle crunch is ideal. Pre-shredded cheese saves time, but freshly grated melts more smoothly. The elbow macaroni should be cooked al dente—Barilla or De Cecco brands hold their shape best. If you're watching calories, reduce the butter by half and use olive oil instead.

This dish reheats beautifully—cover with foil and warm in a 350°F oven for 15 minutes to maintain creaminess. Store leftovers for up to 3 days in the fridge, though the celery crown loses crispness after day two. For freezing, portion the mac and cheese separately from the sauce to prevent sogginess. Double the recipe if serving a crowd—it's a guaranteed crowd-pleaser. The sauce can be made ahead and reheated with a splash of milk to restore creaminess.

Step-by-step instructions for creamy chicken ala King

This method delivers a velvety, restaurant-quality sauce with perfectly tender chicken and crisp celery crowns.

Bring a large pot of water to a rolling boil and add 8 oz elbow macaroni. Stir immediately to prevent sticking. Cook for 10-12 minutes until the pasta is al dente—it should have a slight bite when tested with a fork. Drain thoroughly in a colander, reserving ½ cup pasta water for later use.

While the pasta cooks, prepare the celery crowns by cutting the 2 whole celery stalks into ¼-inch thick slices. Toss them with 0.25 cup breadcrumbs and set aside. This step ensures the celery crowns will have a crispy exterior while staying tender inside.

Heat 1 tbsp extra-virgin olive oil in a large skillet over medium-high heat. Add the 1.5 lb boneless, skinless chicken breast, cut into bite-sized pieces, and cook for 5-6 minutes until the chicken is no longer pink in the center and has developed a light golden crust. Remove the chicken and set aside.

In the same skillet, add 2 tbsp unsalted butter and let it melt. Add the 1 whole yellow onion and 1 whole green bell pepper, both diced, along with 1 tbsp Dijon mustard. Sauté for 4-5 minutes until the vegetables soften and the mustard begins to caramelize slightly. This step builds the rich, savory base for the sauce.

Pour the 1 can Campbell's Cream of Mushroom Soup and 1 cup whole milk into the skillet with the sautéed vegetables. Stir in 1 tbsp all-purpose flour to thicken the sauce. Bring the mixture to a gentle simmer and cook for 3-4 minutes until it begins to thicken. Return the cooked chicken to the skillet and stir to coat evenly.

Season with 0.5 tsp Diamond Crystal kosher salt and 0.25 tsp freshly ground black pepper, then simmer for an additional 2 minutes. If the sauce becomes too thick, add 1-2 tablespoons of the reserved pasta water to achieve a smooth, creamy consistency. This ensures the sauce clings perfectly to the macaroni and chicken.

Preheat your oven to 375°F. In a large bowl, combine the cooked elbow macaroni with 2 cups shredded cheddar cheese. Stir until the cheese melts and coats the pasta evenly, creating a creamy base. Transfer half of the macaroni mixture to a greased 9x9-inch baking dish, spreading it evenly.

Top the macaroni with the chicken and sauce mixture, spreading it evenly. Arrange the celery crowns on top of the chicken, pressing down gently to ensure they stay in place. Bake for 15-20 minutes until the celery crowns are golden brown and the cheese on top is bubbly and slightly crispy.

Remove the dish from the oven and let it rest for 5 minutes to allow the layers to set. Garnish with an additional sprinkle of 0.25 tsp freshly ground black pepper and serve immediately with warm crusty bread. The creamy sauce will cling beautifully to the macaroni, and the celery crowns will add a satisfying crunch with every bite.

Pro cooking tips for great campbell's chicken ala king

Sauce Thickening Secrets

The flour slurry trick is key here—whisk 1 tbsp all-purpose flour with 2 tbsp cold milk before adding it to the simmering sauce. This creates a smoother, lump-free texture that clings beautifully to the chicken and macaroni.

For an extra velvety finish, I strain the sauce through a fine-mesh sieve after cooking to remove any tiny flour particles. 💫

Chicken Cooking Precision

Cut the 1.5 lb chicken breast into 1-inch cubes for even cooking. Use a meat thermometer to check doneness—chicken should reach 165°F internal temperature before removing from heat. I like to sear the pieces in batches if my skillet is crowded, ensuring they develop a golden crust without steaming.

Overcrowding leads to uneven cooking and pale, bland chicken. 🔥

Celery Crown Mastery

Slice the 2 celery stalks into ¼-inch thick rounds using a sharp chef's knife. Toss immediately with 0.25 cup breadcrumbs and a pinch of salt to prevent browning.

Arrange them in a single layer on a parchment-lined tray and bake at 400°F for 5 minutes before placing on the mac and cheese. This pre-baking ensures they stay crispy even after sitting on the hot dish. 🥬

Mac and Cheese Magic

For the creamiest texture, melt the 2 cups shredded cheddar with the macaroni over low heat using ¼ cup milk instead of water. This prevents the cheese from separating and creates a luscious, velvety base.

I press the macaroni into the baking dish tightly—this helps it hold its shape when topped with the heavy chicken sauce. 🧀

Oven Baking Tips

Place your baking dish on the middle rack of the oven for even heat distribution. If the celery crowns aren't browning enough after 15 minutes, broil for 1-2 minutes at the end, watching closely to avoid burning.

I always use a light-colored baking dish—it reflects heat better and helps achieve that perfect golden finish. 🌡️

Sauce Rescue Tricks

If your sauce separates while baking, stir in 1 tbsp cold butter or 1 tbsp milk to re-emulsify it. For extra richness, add a splash of heavy cream before serving.