Creamed Chicken Recipe

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"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.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 4 servings

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

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.

Directions

  1. 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.
Originally published as Creamed Chicken in Quick Cooking January/February 2003, p11

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.

Reviews for Creamed Chicken

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 27, 2014

"This was fast and delicious."

MY REVIEW
Reviewed Apr. 23, 2011

"I served this over egg noodles."

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