Home > Recipes > Creamed Chicken

Creamed Chicken Recipe

"I came up with this recipe as a variation to beef Stroganoff," recalls Debra Baker of Greenville, North Carolina. "I like to serve it over toasted English muffins or egg noodles," she suggests.

This recipe is:

Quick

[X]

Rate Creamed Chicken Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Creamed Chicken Recipe

Prep/Total Time: 15 min.

Yield: 4 Servings

5 10 15

Ingredients

1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
1 tablespoon canola oil
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup water
1/4 teaspoon salt
Pepper to taste
1/2 cup sour cream
English muffins, split and toasted
Cayenne pepper or paprika

Directions

In a large skillet, saute the chicken in oil until no longer pink. Stir in the soup, water, salt and pepper. Bring to a boil. Remove from the heat and stir in sour cream. Serve over toasted English muffins. Sprinkle with cayenne or paprika. Yield: 4 servings.

Nutritional Facts 1 serving (1 cup) equals 279 calories, 15 g fat (6 g saturated fat), 89 mg cholesterol, 795 mg sodium, 6 g carbohydrate, 1 g fiber, 26 g protein.

Originally published as Creamed Chicken in Quick Cooking January/February 2003, p11