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Creamed Chicken

 Creamed Chicken
"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.
4 ServingsPrep/Total Time: 15 min.

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.