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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.
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    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


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

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Average Rating:
  • maball
    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
    Nov 12, 2014

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

  • Lazarana
    Jul 27, 2014

    This was fast and delicious.

  • dkbreon
    May 6, 2013

    No comment left

  • farrellnm
    Jan 30, 2012

    No comment left

  • Montana86
    Apr 23, 2011

    I served this over egg noodles.

  • kittyrap
    Sep 21, 2006

    No comment left