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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


  • 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


  • 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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maball 231979
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."

gunslinger 66205
Reviewed Nov. 12, 2014

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

Lazarana 66203
Reviewed Jul. 27, 2014

"This was fast and delicious."

Montana86 136946
Reviewed Apr. 23, 2011

"I served this over egg noodles."

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