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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.
TOTAL TIME: Prep/Total Time: 15 min. YIELD: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

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.

Nutritional Facts

1 cup: 279 calories, 15g fat (6g saturated fat), 89mg cholesterol, 795mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 26g protein

Reviews for Creamed Chicken

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MY REVIEW
maball
Reviewed Aug. 29, 2015

"Simple and my kids ate it. I did not put a cup of water in, maybe 1/8 of a cup."

MY REVIEW
gunslinger
Reviewed Nov. 12, 2014

"Very easy and delicious. I served mine over cornbread, would also be great over mashed potatoes!"

MY REVIEW
Lazarana
Reviewed Jul. 27, 2014

"This was fast and delicious."

MY REVIEW
Montana86
Reviewed Apr. 23, 2011

"I served this over egg noodles."

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