Chicken a la King: The Ultimate Recipe and Guide

Copycat Crunchwrap Supreme: Craving that iconic Taco Bell creation but don’t want to leave the house? Or maybe you’re looking for a fun and delicious way to impress your friends and family? Look no further! This recipe brings the magic of the Crunchwrap Supreme right to your kitchen, and trust me, it’s even better than the original.

The Crunchwrap Supreme, a relatively modern marvel in the fast-food world, has quickly become a cultural phenomenon. It’s a testament to our love of layered textures and bold flavors, all conveniently wrapped in a grilled tortilla. While its origins are firmly rooted in American fast food, the inspiration draws from classic Mexican ingredients and techniques, creating a fusion that’s undeniably craveable.

What makes the Crunchwrap Supreme so irresistible? It’s the symphony of textures – the soft tortilla, the crispy tostada shell, the creamy sour cream, and the juicy seasoned ground beef. The combination of warm, savory, and cool elements is simply addictive. Plus, it’s a handheld delight, perfect for a quick lunch, a satisfying dinner, or a late-night snack. This Copycat Crunchwrap Supreme recipe captures all of those elements, allowing you to customize it to your exact preferences. Get ready to experience a flavor explosion that will have you saying, “Taco Bell, who?”

this Recipe

Ingredients:

• 2 lbs boneless, skinless chicken breasts, cooked and diced
• 1/2 cup butter
• 1 cup sliced mushrooms
• 1/2 cup diced green bell pepper
• 1/2 cup diced red bell pepper
• 1/2 cup all-purpose flour
• 3 cups chicken broth
• 1 cup heavy cream
• 1/4 cup dry sherry (optional)
• 1/4 cup chopped pimentos, drained
• 1/4 cup frozen peas
• 1/4 cup frozen corn
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon paprika
• Pinch of cayenne pepper (optional)
• Cooked rice, puff pastry shells, or toast points, for serving

Preparing the Chicken:

Okay, first things first, let’s get that chicken ready. You can use leftover cooked chicken, rotisserie chicken, or cook it fresh. I usually prefer to cook it fresh because I think it tastes better, but hey, no judgment here! If you’re cooking it fresh, here’s what I do:

1. Poaching the Chicken: Place the chicken breasts in a large pot and cover them with water. Add a teaspoon of salt and bring the water to a boil. Once boiling, reduce the heat to a simmer and cook for about 15-20 minutes, or until the chicken is cooked through. You’ll know it’s done when the internal temperature reaches 165°F (74°C).
2. Shredding or Dicing: Once the chicken is cooked, remove it from the pot and let it cool slightly. Then, dice it into bite-sized pieces. You can also shred it if you prefer a more shredded texture. I like dicing because it gives a nice, substantial bite to the Chicken a la King.

Making the Creamy Sauce:

Now for the heart of the dish – the creamy, dreamy sauce! This is where the magic happens, so pay close attention. Don’t worry, it’s not as complicated as it sounds.

1. Sautéing the Vegetables: In a large skillet or Dutch oven, melt the butter over medium heat. Add the sliced mushrooms, diced green bell pepper, and diced red bell pepper. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. You want them to be tender but not mushy.
2. Creating the Roux: Sprinkle the flour over the sautéed vegetables and cook, stirring constantly, for 1-2 minutes. This creates a roux, which is the base for our creamy sauce. Make sure to cook the flour long enough to get rid of that raw flour taste, but don’t let it brown too much.
3. Adding the Chicken Broth: Gradually whisk in the chicken broth, making sure to break up any lumps that may form. Continue whisking until the sauce is smooth and thickened. This might take a few minutes, so be patient.
4. Simmering the Sauce: Bring the sauce to a simmer, then reduce the heat to low and simmer for 5-7 minutes, stirring occasionally. This allows the sauce to thicken further and the flavors to meld together.
5. Adding the Cream and Sherry: Stir in the heavy cream and sherry (if using). The sherry adds a lovely depth of flavor, but it’s totally optional. If you don’t have sherry, you can skip it or add a splash of white wine instead.
6. Seasoning the Sauce: Season the sauce with salt, pepper, paprika, and cayenne pepper (if using). Taste and adjust the seasonings as needed. Remember, you can always add more, but you can’t take it away!

Combining and Finishing the Dish:

Almost there! Now it’s time to bring everything together and finish off our Chicken a la King.

1. Adding the Chicken and Vegetables: Add the diced chicken, pimentos, frozen peas, and frozen corn to the sauce. Stir to combine and heat through. This should only take a few minutes, as the chicken is already cooked.
2. Simmering to Combine Flavors: Let the mixture simmer for another 2-3 minutes, allowing the flavors to meld together. This is the final touch that really makes the dish sing.
3. Serving: Serve the Chicken a la King hot over cooked rice, puff pastry shells, or toast points. I personally love it over puff pastry shells – it adds a nice flaky texture that complements the creamy sauce perfectly.

Tips and Variations:

Here are a few extra tips and variations to make this recipe your own:

• Vegetable Variations: Feel free to add other vegetables to the mix, such as diced carrots, celery, or asparagus.
• Mushroom Variations: You can use different types of mushrooms, such as cremini or shiitake, for a more complex flavor.
• Spice it Up: If you like a little heat, add a pinch of red pepper flakes or a dash of hot sauce to the sauce.
• Make it Ahead: You can make the Chicken a la King ahead of time and store it in the refrigerator for up to 2 days. Reheat it gently over low heat before serving.
• Freezing: Chicken a la King can be frozen, but the texture of the sauce may change slightly upon thawing. To freeze, let the dish cool completely, then transfer it to an airtight container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Serving Suggestions: Besides rice, puff pastry, and toast points, you can also serve Chicken a la King over biscuits, noodles, or even mashed potatoes.
• Using Canned Chicken: While I prefer fresh chicken, you can use canned chicken in a pinch. Just make sure to drain it well before adding it to the sauce.
• Thickening the Sauce: If your sauce isn’t thick enough, you can whisk together a tablespoon of cornstarch with a tablespoon of cold water and add it to the sauce. Simmer for a minute or two until the sauce thickens.
• Thinning the Sauce: If your sauce is too thick, you can add a little more chicken broth or cream to thin it out.
• Adding Herbs: A sprinkle of fresh parsley or thyme can add a nice touch of freshness to the dish.

Enjoy!

And there you have it – my version of Chicken a la King! I hope you enjoy making and eating it as much as I do. It’s a classic comfort food that’s perfect for a cozy night in. Don’t be afraid to experiment with the recipe and make it your own. Happy cooking!

Conclusion:

This Chicken a la King recipe isn’t just another weeknight dinner; it’s a creamy, comforting, and utterly delicious experience that will transport you back to simpler times while impressing even the most discerning palates. The richness of the sauce, the tender chicken, and the delightful medley of vegetables create a symphony of flavors that’s both satisfying and sophisticated. It’s a dish that’s earned its place as a classic for a reason, and I truly believe this version captures the essence of what makes it so special.

Why is this a must-try? Because it’s more than just food; it’s a hug in a bowl. It’s the kind of meal that makes you feel warm and content from the inside out. It’s also incredibly versatile. While I’ve presented my favorite rendition, feel free to experiment and make it your own.

Serving Suggestions and Variations:

Traditionally, Chicken a la King is served over toast points, and I highly recommend giving that a try. The crispy toast provides a wonderful textural contrast to the creamy sauce. However, don’t feel limited! It’s equally fantastic served over:

* Flaky Biscuits: For an extra layer of comfort, spoon it over warm, buttery biscuits.
* Rice: A classic pairing that’s always a winner. White rice, brown rice, or even wild rice all work beautifully.
* Pasta: Toss it with egg noodles, fettuccine, or your favorite pasta shape for a heartier meal.
* Vol-au-vents: For a truly elegant presentation, serve it in puff pastry shells.

Looking to add your own twist? Consider these variations:

* Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce for a little kick.
* Add more vegetables: Mushrooms, peas, green beans, and pimentos are all welcome additions.
* Make it lighter: Use light cream or half-and-half instead of heavy cream. You can also substitute some of the butter with olive oil.
* Add Sherry: A splash of dry sherry can elevate the flavor profile of the sauce. Add it towards the end of cooking.
* Make it vegetarian: Substitute the chicken with sauteed mushrooms and vegetable broth for a delicious vegetarian version.

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. But the real magic happens when you bring it into your own kitchen and make it your own. Don’t be afraid to experiment with different ingredients and techniques to create a Chicken a la King masterpiece that reflects your personal taste.

So, what are you waiting for? Gather your ingredients, put on some music, and get cooking! I can’t wait to hear about your experience. Please, share your photos, tips, and variations in the comments below. Let’s create a community of Chicken a la King enthusiasts and inspire each other with our culinary creations. Happy cooking! I am sure you will love this recipe.