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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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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."

Reviewed Nov. 12, 2014

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

Reviewed Jul. 27, 2014

"This was fast and delicious."

Reviewed Apr. 23, 2011

"I served this over egg noodles."

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